When life gives you lemons, make a lemon cake! Whether you’re yearning for a moist lemon cake recipe, a tangy Meyer lemon bundt cake, or even a low-calorie lemon cake, the world of citrus desserts has something for everyone.
The Allure of the Moist Lemon Cake
Is there anything more invigorating than the zesty zing of a truly moist lemon cake? But what elevates this cake to culinary greatness? The secret, dear reader, lies in buttermilk. It’s not just a moist lemon bundt cake; it’s a symphony of flavor and texture, created to tantalize your taste buds.
America’s Test Kitchen Lemon Bundt Cake and Other Variations
Inspired by the masters at America’s Test Kitchen, lemon bundt cake recipes can be versatile and delightful. If you prefer something a tad more exclusive, the Meyer lemon bundt cake, known for its unique lemony-sweet tang, might be your next baking adventure.
Lemon Keto Cake and Other Health-Conscious Options
For those mindful of their waistlines, the lemon keto cake or a low-calorie lemon cake can be a guilt-free indulgence. And don’t forget the Vitamin C! That’s right; lemon desserts are bursting with this essential nutrient. Each bite is not just a taste sensation; it’s a dose of wellness.
The Crunch Factor: Sugar Toppings and More
A moist lemon sponge cake isn’t just about the soft, luscious interior. It’s also about the contrasting crunchy crust, made perfect with a sugar topping. This is the type of dessert meant for sharing – at meetings, parties, birthdays, or any celebration, really.
What Makes the Best Lemon Bundt Cake?
It’s moist, it’s versatile, it’s easily made, and it tastes like a dream. The best lemon bundt cake has a healthy amount of lemon flavor, but what’s the secret to keeping it moist? Enter buttermilk, the unsung hero of many a moist cake.
Ingredients
For the Cake:
A mix of baking basics: 2 1/2 cups cake flour 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a touch of salt.
The zest and juice from 3 lemons 3/4 cup buttermilk & 3 tablespoons zest.
Flavors that linger: 1 teaspoon vanilla extract 1 3/4 cup granulated sugar.
Fats for a moist texture: 12 tablespoons of softened unsalted butter.
The binder: 3 large eggs and an additional egg yolk all at room temperature.
For the Glaze:
3 cups confectioners’ sugar for that sweet glossy finish.
The tang: 3 tablespoons lemon juice.
2 tablespoons buttermilk for a hint of creaminess.
Instructions
Preparing: Fire up the oven to 325° and grease that 9×13-inch square baking pan! The excitement begins.
Mixing Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, and set it aside. It’s about to play a crucial role!
Creating the Flavor Burst: Combine buttermilk, lemon juice, and vanilla in a liquid measuring cup. Meanwhile, beat granulated sugar and lemon zest until they become moist and fragrant. Remember, zest adds personality to the cake!
The Creaming Process: Transfer 1/4 cup of sugar mixture to a small bowl, cover it, and set aside. Then, whip butter into the remaining sugar mixture until it’s light and fluffy. Patience here pays off. Add eggs and yolk gradually; it’s all about precision.
The Grand Fusion: Reduce speed to low. Add flour mixture, alternating with buttermilk. What you’ll end up with is a smooth batter. Pour it into the prepared pan and smooth the top.
Baking Time: Wait and watch until the cake turns golden brown. It’ll take 25 to 35 minutes. Then, cool it down for 10 minutes.
Glazing Glory: Whisk confectioners’ sugar, lemon juice, and buttermilk. Spread it over the warm cake and sprinkle the reserved sugar mixture. Let it cool for at least 2 hours. Yes, the waiting might be unbearable, but it’s worth it.
Moist Lemon Cake
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cake:
A mix of baking basics: 2 1/2 cups cake flour 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a touch of salt.
The zest and juice from 3 lemons 3/4 cup buttermilk & 3 tablespoons zest.
Flavors that linger: 1 teaspoon vanilla extract 1 3/4 cup granulated sugar.
Fats for a moist texture: 12 tablespoons of softened unsalted butter.
The binder: 3 large eggs and an additional egg yolk all at room temperature.
- For the Glaze:
3 cups 3 confectioners’ sugar for that sweet glossy finish.
The tang: 3 tablespoons lemon juice.
2 tablespoons 2 buttermilk for a hint of creaminess.
Directions
- Preparing: Fire up the oven to 325° and grease that 9×13-inch square baking pan! The excitement begins.
- Mixing Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, and set it aside. It’s about to play a crucial role!
- Creating the Flavor Burst: Combine buttermilk, lemon juice, and vanilla in a liquid measuring cup. Meanwhile, beat granulated sugar and lemon zest until they become moist and fragrant. Remember, zest adds personality to the cake!
- The Creaming Process: Transfer 1/4 cup of sugar mixture to a small bowl, cover it, and set aside. Then, whip butter into the remaining sugar mixture until it’s light and fluffy. Patience here pays off. Add eggs and yolk gradually; it’s all about precision.
- The Grand Fusion: Reduce speed to low. Add flour mixture, alternating with buttermilk. What you’ll end up with is a smooth batter. Pour it into the prepared pan and smooth the top.
- Baking Time: Wait and watch until the cake turns golden brown. It’ll take 25 to 35 minutes. Then, cool it down for 10 minutes.
- Glazing Glory: Whisk confectioners’ sugar, lemon juice, and buttermilk. Spread it over the warm cake and sprinkle the reserved sugar mixture. Let it cool for at least 2 hours. Yes, the waiting might be unbearable, but it’s worth it.
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