Table of Contents
Grease and flour a fluted tube pan (such as Bundt®). Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Sift flour, salt, and baking soda together in a bowl.
Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter.
Buttermilk is the secret to keeping this bundt a super moist and lemon-fresh cake; add a drizzle of lemon sugar glaze for extra tartness! If you’ve been reading my blog for a while now, you might have noticed that I talk about John.e quite often. Well, that’s because I do!
Preheat your oven to 350 degrees. Prepare a bundt pan by lightly spraying the interior with cooking spray and lightly sprinkling flour over the entire surface. Be sparing with the flour. In a larger mixing bowl, add the lemon zest, lemon juice, sugar, vegetable oil, and vanilla.
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