Super Lemon Bundt Cake

Healthy recipes offer you Super Lemon Bundt Cake, we hope you like it

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Prep Time 15

Cook Time 45

Servings: 4 people

Course: Dessert

LEMON CAKE:

3/4 CUP (12 TBSP) UNSALTED BUTTER, ROOM TEMP

2 1/4 CUPS GRANULATED SUGAR

4 LARGE EGGS, ROOM TEMP

2 TBSP LEMON JUICE (APPROX. 2 LEMONS)

2 TBSP LEMON ZEST

1 TSP VANILLA EXTRACT

1 TSP LEMON EXTRACT

1 CUP BUTTERMILK, ROOM TEMP

2 3/4 CUPS ALL-PURPOSE FLOUR

2 TSP BAKING POWDER

1/4 TSP SALT

LEMON SYRUP:

1/2 CUP GRANULATED SUGAR

2 -3 TBSP LEMON JUICE, FRESHLY SQUEEZED

1/8 CUP WATER

LEMON GLAZE:

1 1/2 CUPS POWDERED SUGAR

2-3 TBSP LEMON JUICE

FOR THE CAKE:

PREHEAT OVEN TO 350 DEGREES F. GREASE TEN-INCH BUNDT PAN VERY WELL AND LIGHTLY FLOUR. SET ASIDE.
COMBINE FLOUR, BAKING POWDER, AND SALT IN MEDIUM-SIZED BOWL. SET ASIDE.
IN LARGE BOWL, COMBINE BUTTER AND SUGAR TOGETHER WITH AN ELECTRIC MIXER ON MEDIUM SPEED FOR 3 TO 4 MINUTES.
ADD IN EGGS, ONE AT A TIME ON MEDIUM SPEED UNTIL WELL-COMBINED.
ADD IN LEMON ZEST, LEMON JUICE, LEMON EXTRACT, AND VANILLA EXTRACT TO BATTER. STIR UNTIL COMBINED.
ALTERNATE ADDING IN FLOUR MIXTURE FOLLOWED BY BUTTERMILK, BLENDING ON MEDIUM-LOW SPEED UNTIL ALL INGREDIENTS ARE COMBINED.

SPREAD BATTER INTO PREPARED PAN.

BAKE AT 350 DEGREES F FOR ONE HOUR, FIVE MINUTES OR UNTIL EDGES ARE GOLDEN BROWN AND TOOTHPICK INSERTED INTO CENTER OF CAKE COMES OUT CLEAN.
REMOVE TO WIRE RACK TO COOL FOR AT LEAST 15 MINUTES. RUN THIN SPATULA ALONG EDGES OF PAN AND THEN INVERT CAKE ONTO CAKE STAND OR PLATE.

LEMON SYRUP:

IN SMALL SAUCEPAN, ADD WATER AND SUGAR AND BRING TO A BOIL ON MEDIUM HEAT. ADD IN LEMON JUICE AND STIR UNTIL COMBINED.
USE PASTRY BRUSH TO COAT CAKE WITH LEMON SYRUP.

LEMON GLAZE:

IN SMALL SAUCEPAN, ADD POWDERED SUGAR AND FRESHLY-SQUEEZED LEMON JUICE. HEAT OVER LOW HEAT, STIRRING FREQUENTLY UNTIL MIXTURE TURNS INTO THIN LIQUID FORM.
DRIZZLE GLAZE OVER CAKE.

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SUPER LEMON BUNDT CAKE