Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lemon blossom bundt cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Lemon Blossom Bundt Cake is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Lemon Blossom Bundt Cake is something that I have loved my entire life. They’re fine and they look fantastic.
This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Lemon Blossom Bundt Cake:
- Prepare 440 g all-purpose flour
- Get 1 1/2 tsp baking powder
- Make ready 3/4 tsp salt
- Get 250 g unsalted butter
- Get 375 g caster sugar
- Get Zest from 2 lemons
- Get 1/4 c lemon juice
- Make ready 4 eggs, lightly beaten
- Take 1 tsp vanilla
- Get 1 c or 250 ml buttermilk
- Prepare icing sugar for dusting
You will not be disappointed with this recipe. Make one for your family and friends for Easter Weekend. Easy Lemon Bundt Cake Tips & Tricks. Bundt cakes are notorious for sticking inside of their pans so Lemon Bundt Cake.
Steps to make Lemon Blossom Bundt Cake:
- Have all the ingredients in room temperature.
- Preheat the oven 165 C. Grease and flour the bundt pan; tap excess flour.
- Sift together the flour, baking powder and salt. Set aside.
- Beat the butter and the flat beater on meduim speed until creamy and smooth, about 30 seconds. Add the sugar and lemon zest and continue beating until light and fluffy about 3 minutes.
- Add eggs a little at the time, beating well after each addition.
- Beat in vanilla and lemon juice until just incoporate, about 1 minutes.
- Reduce the speed to low and add the flour mixture in three additions, alternation with the buttermilk and beginning and ending with the flour.
- Beat each addition until just incorporated.
- Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the centre.
- Bake until the cake begins to pull away from the side of the pan and a toothpick inserted into the centre comes out clean, 55 - 60 minutes.
- Let the cake cool in the pan for 15 minutes.
- Gently tap the pan on a work surface to loosen the cake. set a rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
- Let the cake cool completely, at least 2 hours before serving. Dust with icing sugar just before serving.
- Enjoy
Yummy lemon blossom bundt cake recipe for mini or full size bundt cakes. These lemon sour cream mini bundt cakes are a great treat to make for parties, showers and more. Moist, lemony pound cake drizzled with lemon cream cheese glaze make these bite-sized cakes a knockout! This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers! When it comes to cakes, I absolutely love baking bundt cakes.
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