Recipe of Super Quick Homemade Lemon Blossom Bundt Cake

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, lemon blossom bundt cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lemon Blossom Bundt Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Lemon Blossom Bundt Cake is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Lemon Blossom Bundt Cake:

1. Take 440 g all-purpose flour
2. Get 1 1/2 tsp baking powder
3. Get 3/4 tsp salt
4. Make ready 250 g unsalted butter
5. Make ready 375 g caster sugar
6. Make ready Zest from 2 lemons
7. Take 1/4 c lemon juice
8. Prepare 4 eggs, lightly beaten
9. Make ready 1 tsp vanilla
10. Take 1 c or 250 ml buttermilk
11. Take icing sugar for dusting

Instructions to make Lemon Blossom Bundt Cake:

1. Have all the ingredients in room temperature.
2. Preheat the oven 165 C. Grease and flour the bundt pan; tap excess flour.
3. Sift together the flour, baking powder and salt. Set aside.
4. Beat the butter and the flat beater on meduim speed until creamy and smooth, about 30 seconds. Add the sugar and lemon zest and continue beating until light and fluffy about 3 minutes.
5. Add eggs a little at the time, beating well after each addition.
6. Beat in vanilla and lemon juice until just incoporate, about 1 minutes.
7. Reduce the speed to low and add the flour mixture in three additions, alternation with the buttermilk and beginning and ending with the flour.
8. Beat each addition until just incorporated.
9. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the centre.
10. Bake until the cake begins to pull away from the side of the pan and a toothpick inserted into the centre comes out clean, 55 - 60 minutes.
11. Let the cake cool in the pan for 15 minutes.
12. Gently tap the pan on a work surface to loosen the cake. set a rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
13. Let the cake cool completely, at least 2 hours before serving. Dust with icing sugar just before serving.
14. Enjoy

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