This delightful dessert perfectly balances sweetness and tanginess, making it a standout treat for any gathering.
Ingredients
Scale:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
8 oz cream cheese, softened
4 large eggs
1 cup buttermilk
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Powdered sugar for dusting
Optional: fresh berries for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the softened butter and cream cheese together using an electric mixer until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk, lemon juice, lemon zest, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and garnish with fresh berries if desired.
