Lemon Bundt Cake Recipe America's Test Kitchen

Lemon Bundt Cake Recipe America’s Test Kitchen

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Lemon Bundt Cake Recipe America's Test Kitchen

How to Make a Perfect Lemon Bundt Cake: America’s Test Kitchen Recipe

Are you ready for a slice of sunshine in every bite? Look no further than this delicious lemon bundt cake recipe from America’s Test Kitchen! This cake is tangy and sweet, with a fluffy crumb and a perfectly golden exterior. Here’s how to make it:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (about 2 lemons)
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh lemon juice
  • Confectioners’ sugar, for dusting

Instructions:

  1. Preheat your oven to 350°F. Grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the sugar, eggs, and lemon zest until light and fluffy, about 2-3 minutes.
  4. Gradually add the dry ingredients to the sugar mixture, alternating with the milk and oil. Stir in the vanilla extract and lemon juice.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
  8. Dust the cake with confectioners’ sugar before serving.
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Nutritional Information (per serving, based on 12 servings):

  • Calories: 320
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 55mg
  • Sodium: 210mg
  • Carbohydrates: 42g
  • Fiber: 1g
  • Sugar: 26g
  • Protein: 4g

Total Time: 1 hour and 15 minutes (including cooling time)

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

  • For a more intense lemon flavor, try using lemon extract instead of vanilla extract.
  • To make a simple glaze for the cake, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of fresh lemon juice, and 2-3 tablespoons of water until smooth. Drizzle the glaze over the cooled cake.
  • To make a decorative border, sprinkle sliced almonds or lemon zest around the edge of the cake before baking.

So, there you have it! A tangy and sweet lemon bundt cake that’s sure to brighten up any day. Enjoy a slice (or two) with a cup of tea or coffee, and savor the sunshine in every bite!

Notes

Here are some notes to keep in mind when making a lemon bundt cake:

  1. Use fresh lemons for the best flavor. Fresh lemon juice and zest will give your cake a bright, tangy flavor that can’t be beat.
  2. Be sure to sift the dry ingredients together. This will ensure that your cake has a light, tender texture.
  3. Mix the batter just until the ingredients are combined. Overmixing the batter can cause your cake to be tough and dense.
  4. Allow the cake to cool completely before removing it from the pan. This will help prevent it from breaking apart and also makes it easier to frost and decorate.
  5. To give your cake a glistening finish, you can brush it with a simple lemon glaze made from lemon juice and confectioners’ sugar.
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These tips should help you achieve a perfectly delicious lemon bundt cake, so be sure to keep them in mind as you bake!

Watch and learn, cook along, or gather inspiration for your next baking project – Let’s Make Dessert is the soothing, POV experience of an intermediate home baker using her favorite sweet ATK recipes. In this episode, Magda makes a Saffron-Orange Bundt Cake.

Get the recipe for Saffron-Orange Bundt Cake: cooks

Why, then, is it so hard to capture these assertive flavors in a straightforward bundt cake? Experience this cake for yourself with the recipe below! Cook until reduced to 1 cup, 20 to 25 minutes. While cider is reducing, adjust oven.

In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and. How we use your email address america’s test kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify. 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. Food network invites you to try this gingerbread cupcakes with pumpkin cream cheese frosting recipe from rachael ray. ( i learned this trick on america’s test kitchen. What is the best recipe for lemon cake?

Cook until reduced to 1 cup, 20 to 25 minutes. While cider is reducing, adjust oven. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and.

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Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine.

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While cider is reducing, adjust oven. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and. How we use your email address america’s test kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify.

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