Maida Heatter's Lemon Buttermilk Bundt Cake

A moist lemon Bundt cake soaked with a tart lemon syrup, a beloved Maida Heatter recipe Alex turns to again and again.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs

Zest of 2 lemons

• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/3 cup fresh lemon juice (for syrup)
• 1/3 cup granulated sugar (for syrup)

Directions

1. Preheat the oven to 350 degrees F and thoroughly butter and flour a 10-inch Bundt pan.
2. Whisk together the flour, baking soda, baking powder, and salt.
3. Cream the butter and 2 cups sugar until light, then beat in the eggs one at a time, followed by the lemon zest and vanilla.
4. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with flour.
5. Spread into the pan and bake until a tester comes out clean, 55 to 60 minutes.
6. Warm the lemon juice and 1/3 cup sugar until dissolved. Poke the warm cake all over and brush on the syrup, then cool before unmolding.

Notes

Adapted from the Maida Heatter lemon buttermilk Bundt cake that Alex Guarnaschelli loves to bake.