A delightful treat with a perfect balance of tangy buttermilk and sweet vanilla flavors.
200 minutes
A delightful treat with a perfect balance of tangy buttermilk and sweet vanilla flavors.
Unsalted Butter, Melted, melted
tablespoons
Unsalted Butter, Softened, softened
0.25 sticks
teaspoons
teaspoons
teaspoons
Buttermilk, room temperature
cups
tablespoons
tablespoons
0 oz
Large Eggs, room temperature
each
Large Egg Yolk, room temperature
each
1. Preheat Oven
Begin by preheating your oven to 350°F with the rack positioned in the lower-middle section. This ensures even baking, essential for a perfect Bundt cake.
2. Prepare Bundt Pan
Next, prepare your Bundt pan. Combine one tablespoon of flour with the melted butter to form a paste. Use a pastry brush to coat every nook and cranny of a 12-cup nonstick Bundt pan. This simple step ensures the cake will release effortlessly once baked.
3. Mix Dry Ingredients
In a medium bowl, whisk together 3 cups of flour, the salt, baking powder, and baking soda. This dry mixture provides the structure your cake needs.
4. Mix Wet Ingredients
In a separate bowl, mix the buttermilk, vanilla extract, and lemon juice. This combination of wet ingredients will infuse your cake with a delightful tang and aroma.
5. Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for about three minutes until the mixture becomes pale and fluffy. This creaming process is crucial as it creates a light and airy texture in your final cake.
6. Add Eggs
Add the eggs and the extra yolk, one at a time, beating well after each addition. This method ensures each egg is fully incorporated before the next one is added.
7. Combine Mixtures
Reducing the mixer speed to low, alternate between adding the flour mixture in three parts and the buttermilk mixture in two parts, beginning and ending with the flour mixture. Be sure to scrape down the bowl as needed to ensure everything is well-mixed.
8. Final Stirring
Give the batter a final stir by hand using a spoon or spatula to ensure it's evenly mixed. Scrape the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
9. Bake Cake
Bake the cake in your preheated oven for 50 to 60 minutes, rotating the pan halfway through to ensure even baking. You'll know it's done when a wooden skewer inserted into the center comes out with moist crumbs attached.
10. Cool Cake
Once the cake is finished baking, let it cool in the pan on a wire rack for 10 minutes. This short cooling period helps the cake set and makes it easier to handle. After 10 minutes, invert the cake onto the wire rack and allow it to cool completely, which will take about two hours.
You can swap out the zest and juice of the original recipe with different types of citrus. For example, use lemon, lime, or grapefruit zest and juice to give the cake a different character. A lemon glaze can complement a lemon-infused cake, while a grapefruit cake can be sprinkled with sugar for a caramelized crust.
Add a berry compote swirl to your basic buttermilk bundt cake. You can make a simple compote by cooking down berries of your choice with a little sugar. Cool the compote, then swirl it into your cake batter before baking for a fruity twist.
Add the zest of a different citrus fruit to alter the cake's aroma and taste subtly. If your original recipe uses lemon zest, try orange, grapefruit, or lime zest for a different tang.
Fold in a cup of chocolate chips or chocolate chunks into the batter for a chocolate-studded treat. You can use semi-sweet, dark, or even white chocolate, depending on your preference.
Introduce a new spice to the batter. A touch of ground cardamom, cinnamon, nutmeg, or even a pinch of black pepper can add a warm and intriguing note to the cake.
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