mom’s lemon butter bundt cake
Springtime is not complete until we've got my Mother's Lemon Butter Bundt Cake. Your spirit will be happy with a crispy underside very similar to buttermilk donuts. Kissed with all the taste of lemon, this is a.
So yummy that we've had tales of friends and family being unable to stop at 1 slice and not quitting at more or two bits.
I'll let your imagination do.
Mother's Lemon Butter Bundt Cake
A cake using a buttery underside donuts. Kissed with all the taste of lemon, this is a.
Course Dessert
Cuisine American
Keyword Lemon Bundt Cake
Servings 14 parts
Calories 390 kcal
Ingredients
For the Cake
- 1/2 pound unsalted butter room temperature
- 2 cups sugar
- 3 large eggs
- 3 cups flour *sifted
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tablespoons lemon zest packed
- 2 tablespoons lemon juice
For the Glaze
- Sugar granulated
- 4 tablespoons lemon juice
Directions
- Beat in eggs one at a time.
- Sift together flour, salt & baking soda. Stir flour mixture to egg mix a few spoonfuls at a time. Begin and finish with with dry skin. Stir in zest and lemon juice.
- Pour batter into bundt pan. Bake on center rack for 5 minutes and about 1 hour. Assess at 1 hour mark.
- Begin glaze once cake is from oven. Add ingredients and heat over moderate low heat, stirring until butter is melted and sugar is dissolved. Poke holes and pour glaze over the surface. Let cake cool completely. Invert onto plate or cake rack and dust with powdered sugar.
- Serve with berries and whipped cream.