Luscious Lemon Bundt Cake
Brighten up your dessert table with this Luscious Lemon Bundt Cake—a perfectly moist and zesty showstopper that's as flavorful as it is beautiful. Bursting with fresh lemon juice and zest, this tender cake strikes the ideal balance between sweet and tangy, while a rich buttermilk base ensures an irresistibly soft crumb. Topped with a silky lemon glaze that cascades down its golden curves, and optionally garnished with vibrant lemon zest, this crowd-pleaser is as visually stunning as it is delightful to taste. Whether you’re hosting a spring gathering or simply craving a citrusy indulgence, this simple yet elegant bundt cake is guaranteed to impress. Ready in just over an hour and serving up to 12, it’s a sunshine-filled treat perfect for any occasion!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 units large eggs
- 0.25 cup lemon juice
- 2 tablespoons lemon zest
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 1.5 cups powdered sugar
- 3 tablespoons lemon juice (for glaze)
- 1 teaspoons lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest until evenly incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake cools, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
Once the cake is completely cooled, drizzle the glaze evenly over the top of the cake, allowing it to run down the sides.
If desired, garnish with additional lemon zest for an extra pop of color and flavor.
Slice and serve your Luscious Lemon Bundt Cake. Enjoy!
Nutrition Facts
Calories |
4717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 862.9 g | 314% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 591.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 500 mg | 38% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1133 mg | 24% | |
*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.
