This classic lemon bundt cake is full of fresh citrus flavor and pairs perfectly with fresh summer berries.
Let’s talk about trends. Sometimes I love them (hi, flamingo pool floats!). And sometimes I really don’t love them (I’m looking at you, wide-leg cropped pants that make my legs look stumpy).
A few years ago, cupcakes were all the rage. Cupcake-centric bakeries started popping up everywhere, and wedding cakes were replaced with fancy tiers of cupcakes. Then, all of a sudden, we forgot about cupcakes and developed an obsession with macarons. Are cupcakes “out”? Do we have to stop loving cupcakes just because we started loving macarons?
And can we please stop turning everything into unicorn food?
When it comes to cakes, bundt cakes are about as classic as they come. They’re like a vintage dessert! Trendy foods can be fun, but some of my favorite desserts are tried-and-true classics that are as simple are they are tasty. That’s why I love that bundt cakes have made a comeback! They’re such an elegant dessert, and yet they’re really easy to make.
This lemon bundt cake has a light, fruity lemon flavor and a rich, dense texture, much like a pound cake. It’s simultaneously refreshing and indulgent. I kept things super simple, topping the cake with just a sprinkling of powdered sugar. And served with fresh berries, it’s a sophisticated and summery treat!
Lemon Bundt Cake with Summer Berries
3 cups cake flour
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1-2/3 cup granulated sugar
4 eggs, at room temperature
1 tsp. vanilla extract
2 T packed lemon zest (from about 5 large lemons)
1/2 cup fresh lemon juice (from about 2 large lemons)
3/4 cup buttermilk, at room temperature
1 cup assorted berries
3 T confectioner’s sugar
Preheat oven to 350°F.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
In a large bowl or the bowl of a stand mixer, beat butter on high speed until smooth, about one minute. Add the sugar and beat on high speed until combined, about one minute. Add eggs and vanilla and beat on medium-high speed until combined. Scrape the bowl with a spatula as needed. Add the lemon zest and juice and beat on medium speed until mixed. With the mixer on low speed, add one-quarter of the flour mixture then one-third of the buttermilk. Continue to alternate until all ingredients have been added and mix just until combined, being careful not to over mix the batter.
Spray a 10-inch bundt pan thoroughly with non-stick spray being sure to coat all nooks and crannies and the tube in the center. Pour the batter into the pan.
Bake for 50 minutes or until the edges are golden and a toothpick inserted into the cake comes out clean. Remove the pan from the oven and let cool for 5 minutes on a wire rack. Then turn your pan upside-down so the cake drops right-side up onto the cooling rack. Allow the cake to cool completely.
Once completely cooled, transfer the cake to a serving plate. Surround the cake with fresh berries and dust with powdered sugar before serving.
Bundt cake recipe adapted from Sally’s Baking Addiction.