Magnolia Bakery Lemon Vanilla Bundt Cake

Submitted by Marie

"Another of Magnolia Bakery's wonderful recipes. The club soda makes for a very tender cake."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 16

ingredients

• 1 1⁄2 cups unsalted butter, softened
• 3 cups sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• 3⁄4 cup club soda (not seltzer)
• 2 tablespoons vanilla extract
• 1 1⁄2 tablespoons grated lemon zest

directions

1. Preheat oven to 350°.
2. Grease and lightly flour a 10" Bundt pan.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
6. Add the vanilla extract and the lemon zest and mix well.
7. Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
8. Let cake cool in pan for 20 minutes.
9. Remove from pan and cool completely on wire rack.

Reviews

[mara.c.steinhaus]

This cake can be five stars with two alterations. I know, because I had to bake it twice after the first one completely stuck in the pan (I still tasted it, but couldn't use it for the occasion). First, omit half a cup of sugar, bringing the total down to 2.5 cups. It's plenty sweet and the extra sugar contributed to it sticking in the pan the first time. Second, replace 1/2 T of the vanilla extract with almond extract. This gives it a deeper flavor profile. With these changes, this makes a moist, delicious bundt cake! I added a lemon glaze to mine--otherwise the taste and look is slightly plain.

 

[JaymaV]

I am not a lemon person, so I omitted it and used an almond glaze for it... It was AMAZING. Next time I think we will omit the glaze and keep it pure with a dollop of whipped cream and maybe some fresh peach slices on top.

 

[Sherrybeth]

I've actually had this recipe for awhile and have made it several times. It is a very moist, tasty cake. Thank you for sharing Marie! I had misplaced my recipe about six months ago!