The lemon flavor in this cake is very subtle, so for an extra punch of citrus, drizzle some lemon glaze on top. The cake would also be delightful with a lavender icing.
- 3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature, plus more for greasing the pan
2 tablespoons lemon zest
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
- Preheat the oven to 350ºF. Butter a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon zest, then beat in eggs, one at a time, until combined.
- In a two-cup measuring cup, mix together the vanilla extract, buttermilk, and oil.
- Add one third of the flour mixture to the butter mixture and beat gently until just combined. Then add half of the buttermilk mixture, beating until just combined. Repeat until you have used all of the dry and wet ingredients, ending with one final flour mixture addition. Beat until just combined and no streaks of flour remain.
- Pour into the prepared pan and bake in the center of the oven for 50 to 55 minutes until a toothpick inserted in the middle of the cake comes out with just a few crumbs attached. Cool in the pan on a wire rack for 15 minutes, then invert the cake onto the wire rack to cool completely before glazing.
Makes one Bundt cake.
- Desserts, Cake
- North American