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Lemon Bundt Cake

Lemon Bundt Cake

Total 2 hours and 20 minutes (includes cooling time)
Active 25 mins
Makes 12 to 14 servings
  • Nonstick baking spray or softened butter, for the pan
  • 3 cups all-purpose flour (plus more for the pan if not using baking spray)
  • Grated zest of 2 lemons
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
Lemon Glaze
  • 1 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice, or as needed
    1. To make the cake: Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray or butter and flour the pan.
    2. In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
    3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the 2 sticks of butter and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
    4. Turn the mixer to low speed and alternately add the flour and buttermilk, beginning and ending with the flour. Mix just until incorporated.
    5. Spoon the batter into the prepared pan. Shake the pan gently and knock it once or twice firmly on the counter to settle any bubbles.
    6. Bake until a tester inserted midway between the edge and the center tube comes out clean, 50 to 55 minutes.
    7. Cool in the pan on a rack for 30 minutes, then unmold onto the rack to cool completely.
    8. Meanwhile, make the lemon glaze: Sift the powdered sugar into a medium bowl. Whisk in enough lemon juice to make a soft glaze that drips in a wide ribbon off the whisk.
    9. Place the cake on a serving plate. Drizzle glaze over it.
    10. To store leftover cake, wrap it tightly in plastic or foil and keep at room temperature for up to 1 day.

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