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Lemon Bundt Cake

This Lemon Bundt Cake is a moist, tender dessert with a vibrant citrus flavor, featuring a golden crust and a glossy lemon glaze. The cake is prepared by mixing wet and dry ingredients, then baking in a bundt pan until perfectly golden, resulting in a visually appealing loaf with a light, airy crumb infused with fresh lemon zest.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3 large eggs at room temperature
  • 1/2 cup fresh lemon juice about 2 lemons
  • 1 teaspoon lemon zest from fresh lemons
  • 1/2 cup buttermilk
  • 1 cup powdered sugar for glaze, optional
  • 1-2 tablespoons warm water to adjust glaze consistency

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cooling rack
  • Lemon zester
  • Measuring Cups and Spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease the bundt pan generously with butter or non-stick spray, then dust lightly with flour for easy removal.
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until evenly combined. This creates a light, airy dry blend for the cake.
  3. In a separate bowl, mix the melted butter and granulated sugar with a whisk until smooth and slightly fluffy, releasing a sweet, buttery aroma.
  4. Add the eggs one at a time to the butter mixture, whisking thoroughly after each addition until the mixture is pale and creamy.
  5. Pour in the fresh lemon juice and sprinkle in the lemon zest, whisking gently until all wet ingredients are well integrated and the mixture is fragrant.
  6. Gradually fold in the dry ingredients into the wet mixture, alternating with buttermilk, starting and ending with the dry, stirring gently with a spatula to keep the batter light and airy.
  7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula so the batter is evenly distributed.
  8. Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely.
  10. While the cake cools, prepare the glaze by stirring powdered sugar with warm water until smooth and glossy. Adjust the consistency with additional water if too thick.
  11. Pour the glaze over the cooled cake, allowing it to drip down the sides for a beautiful, shiny finish. Let the glaze set for 10-15 minutes before slicing.

Notes

For an extra citrus aroma, steep lemon zest in the batter for 10 minutes before mixing. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.