Lemon Bundt Cake Recipe
Lemon Bundt Cake Recipe
Table of Contents
Lemon Bundt Cake Recipe
This lemon bundt cake recipe delivers a perfectly moist, tangy sweet dessert with a tender crumb and vibrant citrus flavor. Topped with a glossy lemon glaze, it’s ideal for brunches, celebrations, or everyday indulgence. Optimized for simplicity and crowd pleasing results, this cake balances bold lemon zest and juice with a buttery vanilla base.
Description
The lemon bundt cake recipe is a timeless dessert that combines the bright, refreshing flavor of lemons with the rich, buttery texture of a classic bundt cake. Bundt cakes are beloved for their elegant shape, which requires no frosting artistry, making them a go to for both novice bakers and seasoned pros. This lemon bundt cake recipe emphasizes a moist crumb, achieved by using buttermilk and fresh lemon juice, while the glaze adds a zesty finishing touch.
Why This Recipe Works
- Fresh Lemon Zest and Juice: Packed with real citrus for a vibrant, natural flavor.
- Buttermilk Magic: Ensures a tender, moist crumb without dryness.
- Easy Prep: No layers or fussy decorations just a stunning, flavorful cake.
The Story Behind Bundt Cakes
Bundt pans, popularized in the 1950s, create intricate designs that make every cake look bakery worthy. The lemon variation adds a sunny twist, perfect for spring gatherings, holiday desserts, or pairing with afternoon tea.
Tips for Success
- Use room temperature ingredients for even mixing.
- Generously grease the bundt pan to prevent sticking.
- Let the cake cool completely before glazing to avoid melting.
Serving Suggestions
Pair with whipped cream, fresh berries, or a dusting of powdered sugar. For a showstopping presentation, garnish with lemon slices or edible flowers.
Variations
- Add a teaspoon of poppy seeds for texture.
- Swap the glaze for a cream cheese frosting.
- Infuse the batter with lavender for a floral twist.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 tbsp lemon zest (from 3–4 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 cup (240ml) buttermilk
Lemon Glaze
- 1.5 cups (180g) powdered sugar
- 3–4 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan with butter and flour.
- Dry Mix: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
- Combine: Alternate adding dry ingredients and buttermilk to the batter, mixing until just combined.
- Bake: Pour batter into the pan. Bake 45–50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
- Glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
Notes
- Buttermilk Substitute: Mix 1 cup milk + 1 tbsp lemon juice; let sit 5 minutes.
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
- Freezing: Wrap unglazed cake in plastic; freeze for up to 3 months.
Lemon Bundt Cake Recipe
Ingredients
- 3 cups 360g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup 227g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 3 tbsp lemon zest from 3–4 lemons
- 1/4 cup 60ml fresh lemon juice
- 1 cup 240ml buttermilk
- Lemon Glaze
- 1.5 cups 180g powdered sugar
- 3 4 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan with butter and flour.
- Dry Mix: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
- Combine: Alternate adding dry ingredients and buttermilk to the batter, mixing until just combined.
- Bake: Pour batter into the pan. Bake 45–50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack.
- Glaze: Whisk powdered sugar, lemon juice, and zest. Drizzle over the cooled cake.
Notes
- Buttermilk Substitute: Mix 1 cup milk + 1 tbsp lemon juice; let sit 5 minutes.
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
- Freezing: Wrap unglazed cake in plastic; freeze for up to 3 months.
