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 Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

  • Total Time: 75-85 minutes
  • Yield: 12 1x

Description

Indulgent lemon bundt cake brings zesty sunshine to dessert tables with its moist crumb and bright citrus essence. Rich layers of tangy lemon flavor and delicate sweetness promise a delightful experience that will leave you craving another slice.


Ingredients

Scale

Main Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk

Flavor Enhancers:

  • 1/4 cup lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

Leavening and Seasoning:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Prepare the oven at 325F (165C) and meticulously coat a 10-inch Bundt pan with grease and flour to prevent sticking.
  2. In a spacious mixing bowl, whip butter and sugar until the mixture becomes airy and voluminous, creating a smooth base for the cake.
  3. Incorporate eggs individually, thoroughly blending after each addition to ensure a uniform texture. Fold in fragrant lemon zest for a bright citrusy essence.
  4. Separately, sift together flour, baking soda, and salt to eliminate potential lumps and create a consistent dry mixture.
  5. Gradually merge the dry ingredients into the creamed mixture, alternating with buttermilk to maintain a silky batter consistency.
  6. Introduce lemon juice and vanilla, stirring gently to distribute flavors evenly throughout the cake mixture.
  7. Transfer the batter into the prepared Bundt pan, ensuring an even spread for consistent baking.
  8. Bake for 60-70 minutes, monitoring until a toothpick inserted into the center emerges completely clean, indicating perfect doneness.
  9. Allow the cake to rest in the pan for 10 minutes, enabling it to set and cool slightly.
  10. Carefully invert the cake onto a wire rack, letting it cool completely before serving or glazing.

Notes

  • Ensure butter and eggs are at room temperature for smoother, more even mixing and better cake texture.
  • Use fresh lemon zest for more vibrant, intense citrus flavor and avoid using dried or pre-packaged zest.
  • Check cake doneness early by testing with a toothpick around 55-60 minutes to prevent potential over-baking and dryness.
  • For a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend and add 1 teaspoon xanthan gum for better structure.
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 395
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 53 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 75 mg