Description
This Lemon Bundt Cake is the perfect blend of tangy and sweet, with a moist crumb and a bright lemon glaze. Whether you’re hosting a gathering or treating yourself, this cake is sure to impress with its stunning presentation and irresistible flavor.
Ingredients
Scale
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
For the Glaze:
- 1 ½ cups powdered sugar
- 3–4 tbsp fresh lemon juice
- 1 tsp lemon zest (for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 10-12 cup bundt pan generously with butter or cooking spray, then dust with flour to prevent sticking. - Prepare Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. - Add Eggs and Flavorings
Beat in the eggs one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix until well combined. - Incorporate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. - Fill the Pan and Bake
Pour the batter into the prepared bundt pan, smoothing the top. Tap the pan on the counter to remove air bubbles. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. - Cool the Cake
Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely. - Prepare and Apply Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake, letting it cascade down the sides. Garnish with lemon zest for an extra pop of flavor and color.
Notes
- Storage: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months.
- Add-Ins: Fold in blueberries, raspberries, or poppy seeds for extra texture and flavor.
- Make It Your Own: Substitute the glaze with a cream cheese frosting for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes