Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, lemon blossom bundt cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon Blossom Bundt Cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Lemon Blossom Bundt Cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Blossom Bundt Cake:

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

Instructions 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

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