Lemony Bundt Cake

Lemony Bundt Cake

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Ingredients

  • 2 ½ C all-purpose flour
  • 2 C Pioneer® Sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 C unsalted butter, room temperature
  • 4 LG eggs, room temperature
  • 3 LG egg yolks, room temperature
  • ½ C buttermilk
  • 1 T lemon zest
  • 1 T fresh lemon juice
  • 1 tsp vanilla extract

Lemon Glaze:

  • 2 T butter, softened
  • ½ tsp lemon zest
  • 1 C Pioneer Confectioner’s Powdered Sugar
  • 1 T lemon juice

Directions

  1. Preheat to 325° F. Butter and flour a 12-cup Bundt pan; set aside.
  2. In a large mixing bowl add flour, Pioneer® Sugar, baking powder, and salt. Add the butter, and beat on lowest speed for about 2 minutes, or until the ingredients are well combined.
  3. In a separate bowl add eggs, egg yolks, buttermilk, lemon zest, lemon juice and vanilla; mix until well combined.
  4. Add wet ingredients to dry and increase speed to medium; add liquids in thirds, stopping the mixer after each addition to scrape down the bowl. Transfer into the prepared pan. Smooth the top.
  5. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes before inverting onto the rack to finish cooling.

Lemon Glaze Directions:

  1. Add butter, zest and powdered sugar to bowl. Mix well. Add lemon juice & stir. Drizzle over top of cooled cake.
 
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    I love lemon and this cake was very good.