I love lemon. Lemon decorations. Lemon scented candles. Lemon scented Pinesol. Lemon Poppyseed bread. Lemon colored linens. Lemon meringue pie. Lemon flavored Starburst. Yeah. You did read that right. The yellows are my faves. Literally, anything lemon, I'm down to clown.
So when I was going through the new Magnolia Cookbook, my heart skipped a beat when I realized Joanna Gaines, THE Joanna Gaines, must also love her some lemon goodies because half of her desserts are centered around this bright, fun flavor. Kindred spirits? I think, yes!
Anyways, this Lemon Bundt Cake was one of the first things I've made of hers. And y'all. I'm not even playing. It's amazing and I can't wait for you to try it, too.
Lemon Bundt Cake
3 Cups All-Purpose Flower
2 Cups Granulated Sugar
1/2 t Baking Soda
1/2 t Sea Salt
4 Eggs
1 Cup Buttermilk
(If you don't have buttermilk, don't fret, see below)
2 Lemons
2 Sticks of Butter
Powdered Sugar
Preheat oven to 350 and spray a 12 cup bundt pan with non stick baking spray.
In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
Beat the two sticks of butter and sugar on a medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Turn the mixer to low speed and alternately add the flour and buttermilk, beginning and ending with the flour. Mix until incorporated.
Spoon the batter into the prepared pan. Shake the bubbles out. Bake 50-55 minutes. Cool in the pan on a rack for 30 minutes.
Meanwhile, sift the powdered sugar into a medium bowl. Whisk in enough lemon juice to make a soft glaze. Drizzle glaze over the cooled cake.
How To Make Buttermilk
1 tablespoon freshly squeezed lemon juice or white vinegar
1 cup of milk
Stir 1 tablespoon of freshly squeezed lemon juice or white vinegar into the milk and let it sit for about five minutes. It will begin to curdle. That's what you want! Use this in place of buttermilk.