Zesty Lemon Bundt Cake with Streusel Layer
Bundt cakes became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 1/2 cup Granulated sugar
- 3 Eggs
- 2 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 1/2 cup Buttermilk
- For the streusel:
- 1/2 cup All-purpose flour
- 1/4 cup Granulated sugar
- 2 tablespoon Unsalted butter, melted
- 1/2 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- In a separate small bowl, mix together the streusel ingredients until crumbly.
- Pour half of the cake batter into the prepared pan, then sprinkle the streusel mixture evenly over the batter.
- Pour the remaining batter over the streusel layer.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.