Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon-Bundt-Cake-Recipe

Lemon Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Bundt Cake boasts an irresistible flavor with the perfect balance of sweetness and tartness. Made with fresh ingredients and buttermilk, it’s a straightforward bake that will impress your guests and family alike! A must-try for easy, homemade dessert recipes.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 cup salted butter, room temperature
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • ¼ cup lemon juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • lemon zest from 4 lemons
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • ⅓–½ cup lemon juice
  • ½ cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 ½ – 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1 – 2 tablespoons lemon juice
  • 1 large lemon zest

Instructions

  1. Preheat your oven to 350°F (or 375°F for high altitude). Lightly spray a 12-cup bundt pan and set it aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Stir together buttermilk, lemon juice, and vanilla in a separate bowl; set aside.
  4. Using a stand mixer or hand mixer, cream the butter for 2-3 minutes until light and fluffy. Add sugar and lemon zest; beat on medium-high speed for 3-4 minutes.
  5. Add the eggs one at a time, beating for 1 minute after each addition while scraping the bowl's sides.
  6. With the mixer running on low, alternate adding the flour mixture with half of the liquid mixture, finishing with the flour. Mix just until combined.
  7. Pour the cake batter into the prepared bundt pan, smoothing it with a spatula. Firmly tap the pan a couple of times to settle the batter.
  8. Bake for 45-60 minutes or until a skewer comes out clean. Cover loosely with foil if the top browns too quickly.
  9. Once baked, cool on a wire rack for 10 minutes. Carefully invert onto the rack, keeping the hot bundt pan on top until ready to brush with lemon syrup.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

If using unsalted butter, add ⅛-¼ teaspoon more salt.
For high-altitude baking, make adjustments to the ingredients as mentioned in the recipe instructions.
Ensure all ingredients are at room temperature for best mixing results.

  • Author: Marry
  • Prep Time: 30 minutes
  • Cook Time: 85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 80mg

Find it online: https://www.deliciousrecipesblog.com/lemon-bundt-cake/