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Lemon Bundt Cake

Moist, tender lemon bundt cake with fresh citrus flavor and sweet glaze, perfect for spring celebrations and gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs large, room temperature
  • 2 tbsp lemon zest about 2-3 lemons
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
Lemon Glaze
  • 2 cups powdered sugar
  • 3-4 tbsp fresh lemon juice
  • 1 tbsp lemon zest for garnish

Equipment

  • Bundt pan (10-12 cup)
  • Mixing bowls
  • Electric Mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. Alternate adding dry ingredients in three parts with buttermilk in two parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Pour batter into prepared bundt pan and tap gently to release air bubbles.
  8. Bake 50-60 minutes until toothpick inserted comes out clean. Cool in pan 15-20 minutes.
  9. Invert cake onto wire rack and cool completely before glazing.
  10. Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake and garnish with lemon zest.

Notes

Store covered at room temperature for up to 3 days. Can be frozen (unglazed) for up to 3 months. For best results, use fresh lemons and room temperature ingredients.