Lemon Bundt Cake

Brighten your dessert table with this zesty and irresistibly moist Lemon Bundt Cake, a celebration of citrusy flavor and tender crumb. Made with freshly squeezed lemon juice and fragrant lemon zest, this cake strikes the perfect balance between tangy and sweet. The batter, enriched with creamy buttermilk, is baked to golden perfection in a bundt pan, creating a stunning presentation. Finished with a silky lemon glaze that cascades over its ridges, this cake is as gorgeous as it is delicious. Perfect for spring gatherings, holidays, or an indulgent treat, this easy-to-follow recipe promises a slice of sunshine in every bite. Keywords: Lemon Bundt Cake, moist lemon cake, easy bundt cake recipe, lemon glaze cake.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly with butter or non-stick spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the lemon zest, lemon juice, and vanilla extract until combined.

Step 6

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.

Step 7

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 10

For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Step 11

Once the cake has cooled, drizzle the lemon glaze over the top of the cake, letting it cascade down the sides.

Step 12

Let the glaze set for about 15 minutes before slicing and serving the cake.

Nutrition Facts

Serving size	(1813.1g)

Amount per serving	% Daily Value*
Calories	5773.1

Total Fat 224.0g	0%
Saturated Fat 132.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1287.5mg	0%
Sodium 3286.9mg	0%
Total Carbohydrate 894.2g	0%
Dietary Fiber 12.4g	0%
Total Sugars 599.8g
Protein 71.8g	0%

Vitamin D 286.9IU	0%
Calcium 533.6mg	0%
Iron 21.3mg	0%
Potassium 1255.6mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 4.9%

Carbs: 60.8%