INGREDIENTS:
For the Cake:
2 1/2 Cups.Of all-purpose flour.
2 1/2 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1/2 Tsp.Of salt.
1 Cup.Of unsalted butter, softened.
2 Cups.Of granulated sugar.
4 large eggs.
1 Tbsp.Of lemon zest.
1/4 Cup.Of fresh lemon juice.
1 Cup.Of buttermilk.
For the Lemon Glaze:
1 Cup.Of powdered sugar.
2-3 Tbsp.Of fresh lemon juice.
For Garnish (Optional):
Lemon slices.
Fresh mint leaves.
PREPARATION:
Step 1
Set the oven temperature to 350°F (175°C). Grease and dust a pan for bundt cakes.
Step 2
Mix the flour, baking soda, baking powder, and salt in a medium-sized basin. This guarantees the cake will have a uniform texture and an equal dispersion of leavening chemicals.
Step 3
Beat the softened butter and granulated sugar in a large mixing basin until the mixture is light and fluffy. Usually, this takes three to five minutes.
Step 4
One egg at a time, adding and beating well after each addition. To add even more citrus taste, stir in the zest of the lemon.
Step 5
Add the dry ingredients to the wet components gradually, alternating with buttermilk. Add the dry ingredients last, whisking just until incorporated. Take care not to overmix as this could change the texture of the cake.
Step 6
To give the batter a tangy brightness, fold in the fresh lemon juice. Smooth the top of the batter after pouring it into the prepared bundt pan. A toothpick put into the middle should come out clean after 45 to 50 minutes of baking. Adapt the baking time according to the pan's size and your oven.
Step 7
Make a glossy glaze by whisking together powdered sugar and fresh lemon juice while the cake cools. After the cake has cooled for around fifteen minutes, cover the top with the lemon glaze. If preferred, garnish with fresh mint leaves and lemon slices.
Step 8
Before slicing, let the cake cool fully. Each forkful promises a perfect blend of sweetness and citrusy zing that will make this Lemon Cake a favorite among your loved ones.
