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Lemon Bundt Cake

Moist Lemon Bundt Cake

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 ½ cups cake flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 4 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • For the Lemon Glaze:
  • 1 ½ cups powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat Oven: Set your oven to 350°F (175°C).
  • Prepare the Bundt Pan: Thoroughly grease and flour a 12-cup Bundt pan to ensure easy release.
  • Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  • Add Eggs: Add the eggs one at a time, beating well after each addition.
  • Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
  • Add Flavorings: Gently fold in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
  • Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then, invert the cake onto a wire rack to cool completely.
  • Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
  • Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides.