I came across this recipe for Magnolia Bakery’s Lemon and Vanilla Bunt Cake and was instantly intrigued because of the unusual ingredient list. The list was short and simple and didn’t use any form of baking powder or baking soda. Instead, it used club soda. The cake turned out to be incredibly delicious with a dense but moist texture.
Lemon and Vanilla Bunt Cake
1 ½ cups butter, softened
3 cups sugar
5 large eggs, at room temperature
3 cups all-purpose flour
¾ cup club soda
2 tablespoons Vanilla Extract
1 ½ tablespoons grated lemon zest
Preheat oven to 350 degrees. Grease and flour a bunt pan. In a large bowl, cream the butter and sugar for about 3 minutes or until light and fluffy. Add in eggs, one at a time and beating after each addition. Finally add the flour in three parts, alternating with the club soda. Lastly, add the vanilla and lemon zest, stirring just to combine.
Pour the batter into the prepared bunt pan and bake for 70 to 80 minutes. Remove when a cake tester comes out clean. Let cool for 20 minutes then invert onto plate.
Serve with a dollop of whipped cream and fresh fruit.
3 responses to “Lemon and Vanilla Bunt Cake”
I love lemon, this would be fabulous with some vanilla ice cream and fresh strawberries!
I made this cake on Saturday and my husband and guests loved it! It was so quick and so very yummy. Thank you for sharing!
Made this cake today ( Sat 13 of july) for my staff at the hotel where I work. As a pastry chef always looking for easy and tasty recipes to make and keep the staff happy. Well this recipe def made them happy. In less than 5 min the whole bunt cake was gone! Def a recipe keeper! Thank you for sharing such a wonderful, easy, and tasty cake recipe! 2 thumbs up!!!!