Lemon Bundt Cake
This Lemon Bundt Cake is a delightful dessert that combines the bright flavors of fresh lemons with a moist, tender cake. Perfect for any occasion, it’s topped with a sweet lemon glaze that adds an extra burst of citrus goodness. Each slice offers a refreshing taste that will brighten your day.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/3 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 cup buttermilk
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons melted butter
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, fresh lemon juice, melted butter, and lemon zest until smooth.
- Once the cake is completely cool, drizzle the lemon glaze over the top, letting it cascade down the sides.
Nutrition
- Calories: 400
- Sugar: 40g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg