Indulge in the zesty delight of our Pinwheel Lemon Bundt Cake, a stunning dessert that’s as beautiful as it is delicious! This cake is perfect for any occasion, whether you're hosting a summer gathering or simply treating yourself to a slice of sunshine. With its vibrant lemon flavor and eye-catching swirl, this cake is sure to impress your guests and leave them asking for seconds. Ready to elevate your baking game? Let’s dive into this easy-to-follow recipe that promises to bring a burst of brightness to your table!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 eggs
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure easy removal of the cake after baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
- Stir in the lemon juice and lemon zest until evenly distributed throughout the batter. The lemon zest will add a fresh, aromatic flavor to the cake.
- Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan gently on the countertop to release any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This will help it set and make it easier to remove.
- Carefully invert the Bundt pan onto a wire rack to release the cake. Allow it to cool completely before glazing or serving.
- For a simple glaze, mix powdered sugar with a little lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled cake for added sweetness and a beautiful finish.
- Slice the Pinwheel Lemon Bundt Cake into 12 servings and enjoy this delightful treat with friends and family!
Tips
- Prep Ahead: Make sure to gather all your ingredients before starting. Having everything ready will streamline the process and make baking more enjoyable.
- Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so keep an eye on your cake towards the end of the baking time. A toothpick inserted into the center should come out clean or with just a few crumbs.
- Cool Properly: Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack. This helps it set and prevents breaking.
- Glaze It Up: For an extra touch, drizzle a simple lemon glaze over the cooled cake. It adds a delightful sweetness and enhances the lemon flavor.
- Store Correctly: If you have leftovers, store the cake in an airtight container at room temperature for up to three days or in the refrigerator for a week. Enjoy baking and savoring this delightful Pinwheel Lemon Bundt Cake with your loved ones!
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
