Magnolia Bakery Lemon Vanilla Bundt Cake
Bursting with bright citrus flavor and a hint of vanilla, Magnolia Bakery’s Lemon Vanilla Bundt Cake is the ultimate dessert for any occasion. This moist and tender cake combines the zesty freshness of lemon juice and lemon zest with the comforting sweetness of vanilla, all wrapped up in a perfectly golden bundt shape. It’s easy to prepare with pantry staples like all-purpose flour, butter, and buttermilk, while a silky lemon glaze adds an extra layer of tangy sweetness. Ideal for brunch, teatime, or a celebratory dessert, this show-stopping bundt cake is sure to impress. Follow these simple steps to create a bakery-quality cake that’s light, flavorful, and absolutely irresistible!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest
- 0.25 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and fresh lemon juice until combined.
Reduce the mixer speed to low and alternately add the flour mixture in three additions and the buttermilk in two additions, beginning and ending with the flour mixture. Mix until just combined—do not overmix.
Pour the batter evenly into the prepared bundt pan and use a spatula to smooth the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then gently invert the cake onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Adjust consistency if needed by adding more powdered sugar or milk.
Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
5305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 783.3 g | 285% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 538.1 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 517 mg | 40% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1124 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.
