Fresh Lemon Bundt Cake

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (Bundt pan) thoroughly. This ensures the cake releases cleanly. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably paler and increased in volume. (5 minutes)

Recipe View 5 mins Add the eggs one at a time, beating well after each addition. Alternate adding the eggs with the flour, beginning and ending with the flour. This helps prevent the batter from curdling. Mix until just combined; do not overmix. (5 minutes)

Recipe View 2 mins Gently fold in the fresh lemon juice and lemon zest until the batter is evenly mixed. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake. (2 minutes)

Recipe View 1 mins Pour the batter into the prepared Bundt pan and spread evenly. (1 minute)

Recipe View 50 mins Bake in the preheated oven for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. (50 minutes)

Recipe View 15 mins Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking to the pan. (15 minutes)