Crumbly Lemon Bundt Cake with Glaze

The bundt cake pan was popularized in the 1950s and has since become a classic baking tool for making beautiful, decorative cakes.

This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Crumbly Lemon Bundt Cake with Glaze

Cooking Method: Baking Cuisine: American Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 15 min Total Time 1 hr 20 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cup Granulated sugar
• 3 Eggs
• 2 tablespoon Lemon zest
• 2 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Buttermilk
• 1 cup Powdered sugar
• 2 tablespoon Fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared bundt cake pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 15 minutes.
9. Invert the cake onto a wire rack and let it cool completely.
10. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled cake.
12. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.