Lemon Buttermilk Bundt Cake
Yields: 24 servings
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup buttermilk
  1. Preheat oven to 350F degrees. Spray a 10-inch Bundt pan with baking spray and set aside.
  2. In a small bowl, combine lemon juice and zest.
  3. In a medium bowl, whisk to combine the flour, baking powder and baking soda.
  4. In the large bowl, add lemon mixture, sugar, oil and vanilla. Using an electric mixer, beat until well-blended. Add 1 egg at a time, beating after each addition.
  5. Alternating, gradually add flour mixture and buttermilk, beating after each addition.
  6. Pour into prepared Bundt pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before inverting to a wire rack to cool completely.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2015/01/18/lemon-buttermilk-bundt-cake-recipe/