Step-by-Step Guide to Prepare Award-winning Lemon Blossom Bundt Cake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon blossom bundt cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lemon Blossom Bundt Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Lemon Blossom Bundt Cake is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Lemon Blossom Bundt Cake:

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