Lemon Bundt Cake Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prep Bundt Pan

   Preheat your oven to 175°C (350°F).

   Thoroughly grease and flour a 10-cup bundt pan, making sure to get into all the crevices. This helps ensure the cake releases cleanly after baking.

   2 min
2. 02

   Whisk Dry Ingredients

   In a medium bowl, whisk together the 3 cups flour, 2 tsps baking powder, and 1/2 tsp salt until they're well combined. Set this mixture aside.

   2 min
3. 03

   Cream Butter and Sugar

   In a large mixing bowl, beat the 1 cup butter with the 1 1/2 cups sugar using an electric mixer on medium speed. Continue beating for about 3-4 minutes, until the mixture looks noticeably lighter and has a fluffy texture.

   5 min
4. 04

   Add Eggs and Lemon Juice

   Add the 5 eggs to the creamed butter and sugar mixture, one at a time, beating well after each until fully incorporated. Once all the eggs are mixed in, stir in the 1/3 cup lemon juice.

   3 min
5. 05

   Combine Batter

   With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the 2/3 cup milk. Start and end with the dry ingredients.

   Mix only until the batter is just combined and you don't see any streaks of flour. Be careful not to overmix.

   3 min
6. 06

   Bake the Cake

   Pour the prepared batter evenly into the greased and floured bundt pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should look golden brown and spring back when lightly touched.

   35 min
7. 07

   Cool and Unmold

   Let the cake cool in the bundt pan on a wire rack for 10 minutes. After that time, carefully invert the cake onto the wire rack to cool completely before slicing and serving.