Description
Enjoy a homemade Lemon Bundt Cake with Strawberry Compote that brings bright flavors and moist texture to your table. Perfect for gatherings and simple enough for everyday dessert!
Ingredients
Scale
- 1 pound cold butter, plus more to grease the pan
- 3 cups sugar
- 6 eggs
- 3 egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- ½ teaspoon table salt
- zest of 2 lemons
- zest of 1 orange
- 3 cups cake flour, plus extra for dusting pan
- 1 teaspoon baking powder
Instructions
- Cut butter into 1-tablespoon pieces and let it sit at room temperature for about half an hour to soften.
- In a liquid measuring cup, whisk together eggs, egg yolks, and extracts. Allow this mixture to sit at room temperature until needed.
- Preheat the oven to 325°F (160°C) and adjust the oven rack to the middle position. Grease a 14-cup Bundt pan with butter, dust with flour, and remove excess flour.
- Using a stand mixer with paddle attachment, beat the softened butter at medium-high speed until smooth and creamy, about 15 seconds. Scrape down the bowl's sides.
- Gradually add in the sugar while the mixer runs, which should take about a minute. Then, increase the speed to medium-high and beat until fluffy and light in color, approximately 5 to 8 minutes. Scrape the bowl occasionally. Mix in salt and the citrus zests.
- While mixing at medium speed, slowly pour in the egg mixture for 60 to 90 seconds. Scrape the bowl and mix at medium-high until fluffy, about 3 to 4 minutes. Make sure to scrape down the bowl's sides and bottom.
- Sift in the flour and baking powder in three additions, gently folding each addition with a rubber spatula until just combined. Scrape the bottom of the bowl to ensure everything is mixed.
- Pour the batter into the Bundt pan and smooth the surface. Bake for 70 to 80 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 5-10 minutes before inverting onto a wire rack to cool completely.
- Once cooled to room temperature (about 2 hours), slice and serve with strawberry compote, whipped cream, or ice cream.
Notes
Make sure the butter is properly softened for the best texture in the cake.
Allowing the cake to cool completely will help it hold its shape when sliced.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg