Lemon Bundt Cake America’s Test Kitchen

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Lemon Bundt Cake America’s Test KitchenRecipe:

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 4 large eggs
• 1 tbsp lemon zest
• 3/4 cup freshly squeezed lemon juice
• 1/2 cup sour cream
• 1 tsp pure vanilla extract
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the sugar and butter until light and fluffy.
4. Add the eggs, one at a time, and beat well after each addition.
5. Stir in the lemon zest, lemon juice, sour cream, and vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar, if desired.

Nutritional Information: Per serving (based on 12 servings)

• Calories: 430
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 113mg
• Sodium: 345mg
• Carbohydrates: 55g
• Fiber: 1g
• Sugar: 37g
• Protein: 5g

Total Time: Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hour and 5 minutes

Tips how to make Lemon Bundt Cake America’s Test Kitchen:

1. Be sure to use freshly squeezed lemon juice for the best flavor.
2. Use room temperature ingredients for a smooth batter.
3. Don’t overmix the batter or you’ll end up with a dense cake.
4. Let the cake cool completely in the pan before removing it to avoid any breakage.
5. To give the cake a professional touch, dust with powdered sugar before serving.

Lemon bundt cake is a simple and delicious dessert that is perfect for any occasion. With its light and tender crumb, intense lemon flavor, and fluffy frosting, this cake is sure to become a new family favorite. Give this America’s Test Kitchen recipe a try and see for yourself why this classic dessert is still so beloved. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields a beautiful, mouth-watering cake every time. So, preheat your oven, gather your ingredients, and get ready to enjoy a slice (or two!) of lemon bundt cake heaven.

For a lemon pound cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our lemon. Zest lemons, add to 3tbls juice, let sit for a few minutes, add to buttermilk. Cream butter and sugar, add eggs one at a time, alternate dry ingredients with wet ingredients. It’s topped with a homemade lemon glaze really t.

Lemon bundt cake with glazethis easy lemon bundt cake recipe is light, moist and full of fresh lemon flavor. Explore america’s test kitchen bundt cake recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,. Lemon pudding cakes from america’s test kitchen season 15: Despite the ease of a single batter to produce two texturally.

Cool to room temperature, at least 1 hour. [the cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for 5 days. ]. While the cake is cooling, bring the. For a lemon pound cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our lemon.

While the cake is cooling, bring the. For a lemon pound cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color.

Lemon Bundt Cake | America’s Test Kitchen

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America S Test Kitchen Lemon Bundt Cake | Noconexpress

America S Test Kitchen Lemon Bundt Cake | Noconexpress

America S Test Kitchen Lemon Bundt Cake | Noconexpress

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[the cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for 5 days. ]. While the cake is cooling, bring the. For a lemon pound cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our lemon. Zest lemons, add to 3tbls juice, let sit for a few minutes, add to buttermilk. Cream butter and sugar, add eggs one at a time, alternate dry ingredients with wet ingredients.