My friend gifted me a bundt pan on the condition that he would get some bundt cake desserts at future dinner parties. I think he made that stipulation because he knows I’m on Team Pie. But I’m always excited to use a new kitchen thingamabob, so I set out to figure out bundt cakes. This was the first really delicious one I managed – in fact, people loved the moist, lemony cake so much that I keep having to fulfill requests to make it again.
Guessipe
- 3 sticks butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 3 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 2 TBSP lemon zest
- 2 TBSP lemon juice
glaze
- 2 TBSP butter, softened
- 2 cups powdered sugar
- 1 TBSP lemon zest
- 1/4 cup lemon juice
Beat butter and sugar together in a stand mixer until light and fluffy.
Beat in eggs one at a time.
In a bowl, whisk together flour, salt, and baking soda.
Beat in 1/3 of the flour mixture, then half the buttermilk, then 1/3 of the flour mixture, then the remaining buttermilk, then the remaining flour mixture.
Beat in the lemon zest and lemon juice.
Pour into a well-greased and sugared bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes, until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all Glaze ingredients until well combined.
Let the cake cool 10 minutes, then remove from pan and pour half the glaze over the cake. Allow the cake to cool completely, then pour the remaining glaze over the top.
