Description
Lemon Bundt Cake is a moist, zesty dessert bursting with fresh lemon flavor and drizzled with a tangy lemon glaze. This classic cake is perfect for spring gatherings, afternoon tea, or any time you crave citrusy sweetness.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice (and zest, if using) until smooth. Drizzle over cooled cake.
Notes
- Make sure all ingredients are at room temperature for best results.
- Use fresh lemon juice for the brightest flavor.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- You can freeze the cake (without glaze) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg