FOOD + ENTERTAINING
BUTTERMILK BUNDT CAKE WITH LEMON GLAZE
Serves 10
Cake
1 ½ sticks unsalted butter , at room temperature , plus more for greasing
3 ½ cups all-purpose flour , plus more for dusting
¾ teaspoon fine salt ½ teaspoon baking soda
¾ cup vegetable shortening , at room temperature
2 ½ cups granulated sugar 4 large eggs , at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk , at room temperature 3 tablespoons fresh lemon juice
Glaze
1 cup confectioners sugar ½ teaspoon finely grated lemon zest 2 ½ tablespoons fresh lemon juice 1 teaspoon unsalted butter , melted Pinch of fine salt
MAKE AHEAD
The glazed cake can be stored in an airtight container for up to 3 days .
Preheat the oven to 325 degrees . Generously butter a 10-inch Bundt pan and dust with flour . In a medium bowl , whisk the 3 ½ cups of flour with the salt and baking soda .
In a stand mixer fitted with the paddle , beat the 1 ½ sticks of butter with the shortening at medium-high speed until smooth . Add the granulated sugar and beat until light and fluffy , about 2 minutes . At medium speed , beat in the eggs one at a time until just incorporated , then beat in the vanilla ; scrape down the side of the bowl . Beat in the dry ingredients and buttermilk in 3 alternating batches , starting and ending with the dry ingredients . At low speed , beat in the lemon juice .
Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface . Bake in the middle of the oven for about 1 hour and 15 minutes , rotating the pan halfway through baking , until a toothpick inserted in the center of the cake comes out clean . Let the cake cool on a rack for 30 minutes , then turn it out on a platter or cake stand to cool completely .
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