This cake is a fun way to break out your bundt pan & use up a lot of eggs! It has a wonderful lemon zing that will please any cake lover who prefers less sweetness in their desserts. This cake would pair nicely with a blueberry topping.
Lemon Bundt Cake
Preheat Over: 325 F
2 sticks room temperature butter
1 2/3 cups sugar
1 tablespoon vanilla
Juice from 1 lemon
Zest from 2 lemons
2 cups of unbleached white flour
Butter and Sugar the Bundt pan. Be sure to get a good coat of butter in any designs in your pan.
Mix the butter and sugar together until smooth.
Add in the vanilla, lemon juice, & lemon zest.
Mix in the eggs one at a time. Be sure not to over mix. The eggs are the rising agent in this recipe; over mixing could cause your cake not to rise.
Add in the flour until just combined.
Scoop your mixture into the Bundt pan. It will be thick.
Bake for 1 hour and let cool for at least 10 minutes.
Turn the Bundt pan over onto a decorative plate and your are done!
Take a picture of your cake and tag us on Instagram or Facebook!