Lemon Bundt Cake

Tammy Smith

Lemon Bundt cake is a straightforward bake with a tight, moist crumb and a strong citrus flavor that comes from both lemon zest and juice. A simple lemon glaze poured over the cooled cake adds extra tang. Plan for about an hour of bake time plus cooling before glazing.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings slices

Calories 440 kcal

Equipment

Bundt pan
Mixing Bowls
Electric Mixer
Grater for zesting
Spatula
Cooling Rack
Whisk
Measuring cups and spoons

Ingredients

For the Cake:

2 ½ cups all-purpose flour sifted
2 tsp baking powder
½ tsp salt
1 cup unsalted butter room temperature
1 ¾ cups granulated sugar
4 large eggs room temperature
¼ cup fresh lemon juice from about 2 large lemons
1 tbsp lemon zest finely grated
1 cup buttermilk room temperature

For the Glaze:

1 ½ cups powdered sugar sifted
2 tbsp fresh lemon juice
1 tbsp milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Continue by mixing in the lemon juice and lemon zest, ensuring they are well incorporated.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined and the batter is smooth.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake and let it set before serving.

Notes

Tammy’s Tips:

For an extra burst of flavor, consider incorporating poppy seeds into the batter.
To make the cake more moist, try adding a tablespoon of Greek yogurt into the batter.
If you prefer a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of lemon juice.

Nutrition

Calories: 440kcalCarbohydrates: 66gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 105mgSodium: 216mgPotassium: 94mgFiber: 1gSugar: 45gVitamin A: 598IUVitamin C: 4mgCalcium: 83mgIron: 2mg

Keyword Citrus Dessert, lemon bundt cake, Summer Dessert

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