Are you a fan of lemon desserts? Do you love the tangy and citrusy flavor of lemons? Then this Nothing Bundt Cake Lemon Recipe 2 is perfect for you! This recipe is an upgrade to the classic lemon bundt cake, with a denser texture and a richer lemon flavor. It’s the perfect dessert for any occasion, whether it’s a birthday, a holiday, or just a sweet treat for yourself. So, get ready to bake and indulge in this burst of citrusy goodness!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon zest
- 1/2 cup fresh lemon juice
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F (180°C) and grease your bundt cake pan with non-stick spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt cake pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Dust the cake with powdered sugar and serve.
Each serving of this Nothing Bundt Cake Lemon Recipe 2 contains approximately:
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 220mg
- Total Carbohydrates: 59g
- Sugars: 38g
- Protein: 5g
The total cooking time for this recipe is approximately 60-70 minutes, including prep time and baking time.
- Bundt cake pan
- Non-stick spray or butter
- Large mixing bowl
- Medium mixing bowl
- Wire rack
This Nothing Bundt Cake Lemon Recipe 2 is perfect for any occasion, but it’s especially great for a summer party or a brunch. You can serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream. It’s also delicious on its own, with a cup of tea or coffee.
If you want to switch up the flavor of this cake, you can try adding different citrus fruits, such as lime or orange. You can also add poppy seeds for a pop of texture and flavor. Another variation is to make a glaze or frosting for the cake, using powdered sugar, lemon juice, and butter.
- You can use regular yogurt or buttermilk instead of sour cream.
- You can use lemon extract instead of lemon zest for a stronger lemon flavor.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version of the cake.
This cake can be stored at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months, wrapped in plastic wrap and aluminum foil.
- Make sure to zest the lemons before juicing them.
- Bring all ingredients to room temperature before baking for best results.
- Don’t overmix the batter, as it can make the cake tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
This recipe makes a large bundt cake, so make sure you have a big enough pan. You can also divide the batter into two smaller pans if you prefer.
Frequently Asked Questions:
- Can I use bottled lemon juice instead of fresh? While fresh lemon juice is always preferable, you can use bottled lemon juice if you don’t have fresh lemons on hand. Just make sure it’s 100% lemon juice without any added sugar or preservatives.
- Can I make this cake ahead of time? Yes, you can make this cake a day or two ahead of time and store it in the fridge. Just make sure to bring it to room temperature before serving.
- Can I use a different type of pan? Yes, you can use a different type of pan, such as a loaf pan or a round cake pan. Just adjust the baking time accordingly.
This Nothing Bundt Cake Lemon Recipe 2 is one of my favorite lemon desserts. The cake is moist, tender, and bursting with lemon flavor. I love how easy it is to make, and how versatile it is. You can dress it up with a glaze or frosting, or keep it simple with just a dusting of powdered sugar. It’s perfect for any occasion, and always a crowd-pleaser. So, if you’re a fan of lemon desserts, give this recipe a try. You won’t be disappointed!