Description
This Lemon Bundt Cake is a delightful balance of zesty lemon flavor and buttery richness, baked to golden perfection. Topped with a tangy lemon glaze, this cake is the perfect dessert for any occasion—whether it’s a family gathering or a sunny afternoon treat.
Ingredients
Scale
For the cake:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tbsp lemon zest (about 1 large lemon)
- ⅓ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, ensuring all the crevices are well-coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and tap the pan on the counter to release air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pulling slightly away from the edges of the pan.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake, letting it cascade down the sides.
Notes
- For extra moisture: Brush the cake with a lemon simple syrup while it’s still warm before adding the glaze.
- Substitution for buttermilk: Mix 1 cup of milk with 1 tbsp of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 50 minutes