A delightful lemon bundt cake with a tangy glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease your bundt pan.
Use a non-stick spray or butter and flour to ensure the cake releases easily.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Make sure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
Sift together the flour, baking powder, and salt in another bowl.
Sifting helps to aerate the flour and remove any lumps.
Mix the buttermilk and lemon juice in a small bowl.
This mixture might curdle slightly, which is normal.
Alternately add the dry and wet ingredients to the creamed mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the lemon zest until just combined.
Folding helps to retain air in the batter for a lighter cake.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 40-45 minutes or until a tester comes out clean.
Check the cake at the minimum time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Run a knife around the edges of the pan if the cake sticks.
Mix the powdered sugar and lemon juice to make the glaze.
Adjust the consistency by adding more sugar or juice as needed.
Drizzle the glaze over the cooled cake and let it set before serving.
Place a sheet of parchment paper under the rack to catch drips.
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