Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lemon blossom bundt cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon Blossom Bundt Cake is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Lemon Blossom Bundt Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

I also have just updated this post with Lemon Blossom Mini Bundt Cakes that I have made here. So, let's just get down to business and jump right into the yummy recipe! Order your cake with or without rum!

To get started with this particular recipe, we must first prepare a few components. You can cook lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Lemon Blossom Bundt Cake:

1. Make ready 440 g all-purpose flour
2. Take 1 1/2 tsp baking powder
3. Get 3/4 tsp salt
4. Take 250 g unsalted butter
5. Make ready 375 g caster sugar
6. Make ready Zest from 2 lemons
7. Make ready 1/4 c lemon juice
8. Make ready 4 eggs, lightly beaten
9. Make ready 1 tsp vanilla
10. Prepare 1 c or 250 ml buttermilk
11. Prepare icing sugar for dusting

Nothing ruins a bundt like a stuck cake! Vanilla instant pudding: Can't find lemon pudding? Most of the lemon flavor comes from the cake mix, so you don't lose too much flavor with vanilla pudding. This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor.

Steps to make Lemon Blossom Bundt Cake:

1. Have all the ingredients in room temperature.
2. Preheat the oven 165 C. Grease and flour the bundt pan; tap excess flour.
3. Sift together the flour, baking powder and salt. Set aside.
4. Beat the butter and the flat beater on meduim speed until creamy and smooth, about 30 seconds. Add the sugar and lemon zest and continue beating until light and fluffy about 3 minutes.
5. Add eggs a little at the time, beating well after each addition.
6. Beat in vanilla and lemon juice until just incoporate, about 1 minutes.
7. Reduce the speed to low and add the flour mixture in three additions, alternation with the buttermilk and beginning and ending with the flour.
8. Beat each addition until just incorporated.
9. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the centre.
10. Bake until the cake begins to pull away from the side of the pan and a toothpick inserted into the centre comes out clean, 55 - 60 minutes.
11. Let the cake cool in the pan for 15 minutes.
12. Gently tap the pan on a work surface to loosen the cake. set a rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
13. Let the cake cool completely, at least 2 hours before serving. Dust with icing sugar just before serving.
14. Enjoy

Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake–only one pan, some glaze and berries to garnish, or not–you choose. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Lemon juice and lemon zest (the fresh lemon juice and zest truly brightens and enhances the flavor in this cake) Easy Lemon Bundt Cake Tips & Tricks. Bundt cakes are notorious for sticking inside of their pans so greasing it well will help the cake slide out easily. Lemon Blossom Bundt Cake with Rum.

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