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The Ultimate Lemon Bundt Cake

Resha from CarnalDish
  • minutes
  • Serves 12 to 14

INGREDIENTS

3

lemons, zest grated and saved, then juiced for 3 tbsp juice (see note below)

3 cups

unbleached all-purpose flour (15 ounces)

1 tsp

baking powder

1/2 tsp

baking soda

1 tsp

table salt

1 tsp

vanilla extract

3/4 cup

low-fat buttermilk (preferably)

3

large eggs, at room temperature

1

large egg yolk, at room temperature

18 tbsp

unsalted butter (2¼ sticks), at room temperature

2 cups

sugar

2

to 3 tablespoons fresh lemon juice (see note below)

1 tbsp

buttermilk

2 cups

confectioners sugar (8 ounces)