lemon bundt cake

DELIGHT

Apr 11

Ingredients

Lemon Cake:

3 Cups Flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 1/4 cups sugar

4 large eggs

1/3 cup lemon juice

1 tsp vanilla extract

1 cup buttermilk (1 cup of milk + 1 tsp vinegar)

Lemon Glaze:

1/2 cup sugar

1/4 cup lemon juice

Lemon Frosting:

1 cup powdered sugar

2 tbsp lemon juice

1. Preheat oven to 350°F.

2. Generously butter and flour a bundt pan (or use a non-stick pan).

3. Wisk flour, baking powder, baking soda and salt. Set aside.

4. Beat butter and sugar until light and fluffy (about 3-4 minutes).

5. Add eggs one at a time, mixing well after each.

6. Mix in lemon zest, lemon juice, and vanilla.

7. Add dry ingredients in three additions, alternating with buttermilk, then mix until combined.

8. Pour batter into pan and smooth on top.

9. Bake 45-50 minutes, or until toothpick comes out clean.

10. While cooking, in two separate bowls, mix together the lemon glaze (sugar & lemon juice) and lemon frosting (powdered sugar & lemon juice).

11. When cake is done cooking, let cool 10-15 minutes in pan then invert onto cooling rack. (do not skip this step!)

12. Brush on lemon glaze.

13. Drizzle with lemon frosting.

14. Serve with whipped cream, or a vanilla ninja creami (and enjoy!).

*optional: add two tablespoons of chia seeds to make it a lemon chia seed bundt cake!

Sherry Thomas