Ingredients for Lemon Bundt Cake
- 4 large eggs
- Butter
- 1/2 cup milk
- 1 3/4 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- Lemon Rind
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How to Make Lemon Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour and 3 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) cold unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add 1/2 cup milk and 2 teaspoons vanilla extract to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1/2 cup lemon juice and 1 tablespoon lemon zest.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
134g
Fat
53g
Carbs
19g
