Buttermilk Bundt Cake with Lemon Glaze
This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb.
Ingreadient :
Cake
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable shortening, at room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 3 tablespoons fresh lemon juice
Glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon unsalted butter, melted
- Pinch of fine salt
Direction :
Cake
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable shortening, at room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 3 tablespoons fresh lemon juice
Glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon unsalted butter, melted
- Pinch of fine salt
