There’s no more classic and commonly enjoyed dessert than a Bundt Lemon cake. A soft undertone of lemon sweeps through the mildly sweet cake, making way for the tart two-ingredient glaze that covers the rim. And the texture is firm in the classic Bundt way, with the lightness and tender crumb that we love and trust in a lemon cake. This version is a foolproof dessert that looks sophisticated, but it’s shockingly easy to cook. Bundt cake is still high on my list when it comes to baking cake. This cake looks stunning because of the scalloped edges of the oven — and like it takes a lot more work than it does.
1 cup butter, softened
2 cups white sugar
(5) large eggs
2 cups all-purpose flour
¼ cup fresh lemon juice
(1) large lemon, zested
1. Preheat oven at about 325 ° F (165 ° C). Grease and flour a fluted pan, such as Bundt®.
2. Add and beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. The mix will be slightly lighter in color. Remove eggs, alternating with flour, one at a time, allowing each egg and portion of flour to combine into the butter mixture before adding the next. Add the lemon juice and zest to the flour mixture until the batter is mixed together; pour into the prepared pan.
3. In a preheated oven, bake for 45 to 55 minutes until a toothpick inserted in the center of the cake comes out clean.
1. Make sure to fill all the cracks and crevices of the cake pan with oil and flour — this is the secret to taking the pain away from the baked cake without sticking.
2. Once the glaze has dried, the glazed cake can be wrapped in plastic wrap, refrigerate for up to 5 days. Let come to room temperature before serving.
Per Serving: 371.8 calories; 118.2 mg cholesterol; 138.6 mg sodium; 5 g protein; 49.9 g carbohydrates.
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