Grandma Dunn’s Lemon Supreme Bundt Cake

The bundt cake pan was invented in the 1950s by H. David Dalquist, the founder of Nordic Ware. It quickly became popular for its unique shape and ability to create beautiful cakes.

This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Grandma Dunn’s Lemon Supreme Bundt Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 50 min Rest Time 30 min Total Time 1 hr 40 mins

Servings: 12 Calories: 4200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cup Granulated sugar
• 3 large Eggs
• 2 tablespoon Lemon zest
• 3 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• 0.75 cup Buttermilk
• 1 cup Powdered sugar
• 2 tablespoon Lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared bundt cake pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10. Drizzle the glaze over the cooled cake.
11. Slice and serve.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.