Description
A soft, moist, and tangy lemon Bundt cake made with fresh lemon juice and zest. Lightly dusted with powdered sugar for an elegant, refreshing treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 large eggs
- 2 cups powdered sugar
- ½ cup unsalted butter, melted
- ⅔ cup heavy whipping cream
- 2 lemons, zested and juiced
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and powdered sugar until fluffy.
- Mix in melted butter, lemon zest, vanilla extract, and lemon juice.
- Alternate adding the dry ingredients and heavy cream, mixing gently.
- Pour batter into the pan and bake for 35-40 minutes.
- Cool for 10 minutes, then invert onto a wire rack.
- Dust with powdered sugar before serving.
Notes
- Ensure lemons are fresh for the best flavor.
- Avoid overmixing the batter to keep the cake light.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian, American