Lemon Bundt Cake

This super easy Lemon Bundt Cake recipe is perfect for Spring. Serve it with a light dusting of powdered sugar or a sweet tangy lemon glaze for extra lemony flavor.

Ingredients

• 1 ½ cup granulated sugar
• 4 teaspoon of lemon zest from about 4 lemons
• 2 ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 oz unsalted butter melted
• 1 cup buttermilk room temperature
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 extra tablespoon of flour for the bundt pan
• Glaze
• 1 cup powdered sugar
• 2 tablespoon lemon juice
• 1 teaspoon lemon zest from 1 lemon
• A pinch of salt

Directions

1. Preheat the oven to 350°F.
2. Melt the butter in the microwave for about 30 - 40 seconds. Use a pastry brush to brush some of this melted butter onto the inside of your bundt pan, get into all the nooks and crannies. Sprinkle a tablespoon of flour into the buttered bundt pan and shake it around to make sure it covers the entire surface. Tap out the excess.
3. Add the remaining melted butter to a large mixing bowl along with buttermilk, oil, eggs and vanilla extract. Beat until combined.
4. In a smaller mixing bowl, sift together flour, baking powder, baking soda, then stir in the salt until evenly distributed. Add the flour mixture to the liquid mixture and whisk until smooth.
5. Transfer the cake batter to the prepared bundt pan and bake for about 37 minutes until a toothpick inserted into the middle of the cake comes out clean with just a few crumbs attached.
6. Allow the cake to cool on in the pan for 10 - 15 minutes before inverting it onto a wire rack to cool completely.
7. Make the glaze by whisking together the powdered sugar, lemon juice, lemon zest, and salt. Drizzle glaze over the cooled cake and serve.