Ingredients for Magnolia Bakery Lemon Vanilla Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1 cup club soda, chilled
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon extract
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How to Make Magnolia Bakery Lemon Vanilla Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the club soda, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, whisk together the lemon zest, lemon juice, and lemon extract.
- Gently fold the lemon mixture into the batter.
- 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 the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar or drizzle with a lemon glaze (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
151g
Fat
57g
Carbs
18g
