Lemon Blossom Bundt Cake
Lemon Blossom Bundt Cake

Hi everyone, Welcome to my recipe site. Today, we’re going to make a distinctive dish, lemon blossom bundt cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lemon Blossom Bundt Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Lemon Blossom Bundt Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin 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 that.

The ingredients needed to make Lemon Blossom Bundt Cake:
  1. 440 g all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 3/4 tsp salt
  4. 250 g unsalted butter
  5. 375 g caster sugar
  6. Zest from 2 lemons
  7. 1/4 c lemon juice
  8. 4 eggs, lightly beaten
  9. 1 tsp vanilla
  10. 1 c or 250 ml buttermilk
  11. icing sugar for dusting
Steps 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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