This lemon bundt cake is the perfect dessert for spring or summer. Because it is fresh, acid and sweet at the same time. And it tastes great with the lemon glaze on top. It tastes a lot like lemon, because we use lemon zest, which makes it so aromatic and delicious.
We had been wanting to make this lemon pound cake for quite a while now, we wanted it to be delicious, soft, dense yet fluffy, that tasted enough like lemon, that it was moist but not too much, sweet but only enough, everything a pound cake should be to begin with. And this is just that! with a glass to pour over it if you want to, and we en up with something amazing!
This pound cake is perfect to eat with a cup of hot tea. There will be for sure people who will want to eat it with some coffee or milk, but I assure you there´s no better pair for this than hot tea, whichever you prefer.
Now, about what to use to make this bundt cake, lemon (the yellow one), or lime (the smaller green one) you can use what you prefer. In Mexico it is easier to find lime, which we call lemon there (in spanish of course). While in many other countries it is easier to find lemons, and limes are much more expensive and harder to find.
This recipe works with whichever you want to use, lime or lemon. You just make sure to use the quantity it calls for, no matter what you are using (you can even use both) that way the bundt cake will be richer.
A small tip when using lemon zest (or any other zest) you have to make sure you onlu use the colored layer or the peel, being careful not to shred the white part, as this may he batter sour, and ruin the bundt cake.
If you like this recipe, you have to go see our yogurt pound cake, you will love it.
- 1 C (7.9 oz) (225 gr) unsalted butter at room temperature
- 2 1/4 C white sugar
- 2 tbsp vegetable oil
- 5 eggs
- 1 tsp vanilla extract
- 2/3 C buttermilk
- 1/3 C greek yogurt sugar free
- 2 tbsp lemon zest
- 3 tbsp lemon juice
- 3 C flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C confectioners sugar
- 1/2 tsp lemon juice add more if needed
Preheat the oven to 350°F (180°C).
In a big bowl, beat together the butter and sugar, until the mixture starts to lighten and becomes fluffy.
Beat in the oil. Then add in the eggs, one by one, beating after each addition until fully incorporated. Add in the vanilla and beat again.
In a small bowl, using a spoon mix the buttermilk, and lemon zest and juice, and set aside.
In a medium size bowl, sift together the flour and salt, and also set aside.
Beat in a third of the flour mixture, and then half of the buttermilk mixture, continuing like that, aleternating, finishing with the flour, and continue beating until you get a fluffy, bumpless batter.
Pour the mixture in a pound cake pan (the one of your choice) previously greased and floured.
Bake at 350°F (180°C) for 1 hour aprox. or until the pound cake turns golden, or when inserting a wooden stick, this comes out clean.
In the meantime, in a small bowl, mix the confectioners sugar and tyhe lemon juice using a spoon, until you get a glaze.
Once ready, let the pound cake cool down in the pan, to then turn it over and let it cool down some more time. Lastly, glaze the pound cake as much as you want.