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Lemon Blossom Bundt Cake
Lemon Blossom Bundt Cake

Before you jump to Lemon Blossom Bundt Cake recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Many of us have been taught to believe that comfort foods are terrible and must be avoided. Sometimes, if the comfort food is a sugary food or some other junk food, this is very true. Otherwise, comfort foods can be very nutritious and good for you. Some foods honestly do improve your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Eggs, you might be surprised to learn, are terrific at battling depression. Just be sure that you don’t toss out the egg yolk. Every time you wish to cheer yourself up, the egg yolk is the most crucial part of the egg. Eggs, specifically the egg yolks, are rich in B vitamins. These B vitamins are terrific for helping to elevate your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and feel better!

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to lemon blossom bundt cake recipe. You can cook lemon blossom bundt cake using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Lemon Blossom Bundt Cake:
  1. Provide 440 g all-purpose flour
  2. You need 1 1/2 tsp baking powder
  3. Prepare 3/4 tsp salt
  4. Prepare 250 g unsalted butter
  5. Get 375 g caster sugar
  6. Take Zest from 2 lemons
  7. Prepare 1/4 c lemon juice
  8. Provide 4 eggs, lightly beaten
  9. Use 1 tsp vanilla
  10. Prepare 1 c or 250 ml buttermilk
  11. You need icing sugar for dusting
Steps to make Lemon Blossom Bundt Cake:
  1. Have all the ingredients in room temperature.
  2. Preheat the oven 165 C. Grease and flour the bundt pan; tap excess flour.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. Beat the butter and the flat beater on meduim speed until creamy and smooth, about 30 seconds. Add the sugar and lemon zest and continue beating until light and fluffy about 3 minutes.
  5. Add eggs a little at the time, beating well after each addition.
  6. Beat in vanilla and lemon juice until just incoporate, about 1 minutes.
  7. Reduce the speed to low and add the flour mixture in three additions, alternation with the buttermilk and beginning and ending with the flour.
  8. Beat each addition until just incorporated.
  9. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the centre.
  10. Bake until the cake begins to pull away from the side of the pan and a toothpick inserted into the centre comes out clean, 55 - 60 minutes.
  11. Let the cake cool in the pan for 15 minutes.
  12. Gently tap the pan on a work surface to loosen the cake. set a rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
  13. Let the cake cool completely, at least 2 hours before serving. Dust with icing sugar just before serving.
  14. Enjoy

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