Lemon-Infused Buttermilk Bundt Delight

1. Preheat the Oven

First, preheat your oven to 350°F and position the oven rack in the lower-middle slot. This allows for even heat distribution, ensuring your Bundt cake bakes evenly.

2. Prepare the Bundt Pan

To prevent sticking, make a paste with 1 tablespoon of flour and the melted butter. Use a pastry brush to coat every nook and cranny of the Bundt pan. This step guarantees an easy release and perfectly shaped cake.

3. Mix the Dry Ingredients

In a large bowl, whisk together 3 cups of flour, the salt, baking powder, and baking soda. This ensures that your leavening agents are evenly distributed throughout the flour.

4. Mix the Wet Ingredients

In a separate bowl, combine the buttermilk, vanilla extract, and lemon juice. The acidity of the buttermilk and lemon juice will react with the baking soda, helping the cake to rise and giving it a tender crumb.

5. Cream the Butter and Sugar

Using a stand mixer fitted with a paddle attachment, beat the softened butter and sugar on medium-high speed for about 3 minutes. The mixture should become pale and fluffy, which is crucial for a light and airy cake texture.

6. Add the Eggs

Beat in the eggs and yolk, one at a time, until fully incorporated. This gradual addition helps maintain the emulsion, preventing the batter from splitting.

7. Combine the Mixtures

Reduce the mixer speed to low and begin alternating additions of the flour mixture and the buttermilk mixture. Start with the flour mixture in three additions and the buttermilk mixture in two. Scrape down the sides of the bowl as needed and give a final stir by hand to ensure everything is well combined.

8. Prepare Batter in Pan

Pour the batter into your prepared Bundt pan. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles. This helps in achieving a uniform texture.

9. Bake the Cake

Place the Bundt pan in the oven and bake for 50 to 60 minutes. Rotate the pan halfway through baking to ensure even cooking. The cake is done when a wooden skewer inserted into the center comes out with just a few moist crumbs.

10. Cool the Cake

Allow the cake to cool in the pan for 10 minutes. Then, invert the pan onto a wire rack set over a baking sheet and let the cake cool completely, about 2 hours. This cooling period helps the cake set and makes it easier to slice.