Lemon Bundt Cake
Brighten your dessert table with a stunning Lemon Bundt Cake, a perfect blend of zesty citrus and buttery richness. This recipe delivers a tender, moist cake infused with vibrant lemon zest and freshly squeezed lemon juice for unmatched flavor. The buttery, vanilla-scented base balances the tangy citrus beautifully, while the creamy buttermilk ensures a soft, delicate crumb. Topped with a luscious lemon glaze that cascades over the iconic ridges of the bundt shape, this cake is as visually impressive as it is delicious. With just 20 minutes of prep time, it's an easy yet elegant choice for parties, holidays, or everyday indulgence. Perfect for lovers of lemon desserts, this bundt cake is sure to impress with every slice! Keywords: Lemon Bundt Cake, citrus dessert, lemon glaze, easy homemade cakes, moist bundt cake recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 tablespoons lemon zest
- 0.5 cups freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
With the mixer on low speed, alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined and avoid overmixing.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top of the cake, letting it cascade down the sides.
Let the glaze set for about 15 minutes before slicing and serving the cake.
Nutrition Facts
Calories |
5773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 894.2 g | 325% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 599.8 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 534 mg | 41% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
