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Best Lemon Bundt Cake Ever – Moist, Zesty, and Delicious

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This Pioneer Woman Lemon Cake is a zesty and moist cake with fresh lemon flavor, a creamy frosting, and a tangy lemon glaze. Perfect for any celebration or just a sweet treat!

Ingredients

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For the Cake:

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 cups granulated sugar

  • 1 cup unsalted butter, softened

  • 4 large eggs

  • 1 cup buttermilk

  • 1 tablespoon lemon zest

  • 1/4 cup lemon juice

  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons fresh lemon juice

For the Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

  • Mix the dry ingredients and beat the wet ingredients until smooth. Add lemon zest and juice.

  • Bake for 30-35 minutes. Let cool.

  • For the glaze, whisk powdered sugar and lemon juice. Drizzle over the cake.

  • For the frosting, beat the cream cheese, butter, powdered sugar, vanilla, and lemon juice until smooth.

  • Frost the cake and garnish with lemon zest if desired.

Find it online: https://thefoodaunt.com/best-lemon-bundt-cake-ever-moist-zesty-and-delicious/