Lemon Bundt Cake

Name: Lemon Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16
Cuisine: Dessert
Ingredients: 3 Cups All Purpose Flour; 1 tsp Baking Powder; ½ tsp Salt; Zest of 2 large Lemons; 1 Cup Buttermilk; ¼ Cup Sour Cream; 1 tsp Vanilla; ½ lb Salted Butter (2 sticks); 2 Cups Granulated Sugar; 4 Large Eggs; ½ Cup Lemon Juice, fresh squeezed; 3 TBS Lemon Juice; 1 Cup Powdered Sugar; ¼ Cup additional Powdered Sugar for dusting, Optional

March 9, 2025

Welcome to the first in my series of lemon recipes!

I love lemon EVERYTHING! I know I am not alone.

They are the fruit that I have on hand year-round and use in everything from sweet treats to savory dishes. The bright flavor of lemon really brings a dish to life!

This bold lemon bundt cake is my oldest son's favorite. He has been requesting it for his birthday since he was 7 or 8 years old. It is now just referred to as "Royce's Birthday Cake" in our house. I make it when we have to brand calves away from home and need something that will travel well. You can make it a day ahead of time and you will still have a tender and moist cake when you cut into it. Its sturdy enough to cut a piece and snack on it, no plate needed. Handy for when you are serving off the tailgate of the truck!

Check back for more lemon recipes!

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Lemon Bundt Cake

Rated 5.0 stars by 1 users

Cuisine

Dessert

Author:

Shannon Ginochio

Servings

Prep Time

15 minutes

Cook Time

1 hour

Bold lemon bundt cake, perfect for any ocassion!

Ingredients

Dry Ingredients

3 Cups All Purpose Flour
1 tsp Baking Powder
½ tsp Salt
Zest of 2 large Lemons

Wet Ingredients

1 Cup Buttermilk
¼ Cup Sour Cream
1 tsp Vanilla

Base Ingredients

½ lb Salted Butter (2 sticks)
2 Cups Granulated Sugar
4 Large Eggs
½ Cup Lemon Juice, fresh squeezed

Icing

3 TBS Lemon Juice
1 Cup Powdered Sugar
¼ Cup additional Powdered Sugar for dusting, Optional

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Directions

Preheat the oven to 350 degrees.
Lightly grease and flour a bundt pan, discarding any loose flour.
Combine all the dry ingredients in a large bowl. You can zest the lemons right into the dry ingredients. Use a whisk to gently combine everything, making sure the zest is well distributed. Set aside to let the flour absorb the flavor of the lemon.

In a glass measuring cup, whisk together the buttermilk, sour cream and vanilla. Set aside.

Juice the lemons and keep separate from the other wet ingredients.
In a stand mixer or a large mixing bowl with a hand beater, Cream the butter and sugar together until fluffy.
Add in one egg at a time, beating into the butter and sugar well between each addition.
Alternate adding in the dry and wet ingredients, starting and ending with the dry ingredients. Mix well in between. Scrape down the sides of the bowl.
While the mixer is going on low speed, slowly pour in the lemon juice, mix until smooth. You will have a thicker batter.
Slowly pour the batter into the prepared bundt pan. Smooth out the batter evenly, then gently tap the pan on the counter to release any air bubbles.
Place on the center rack in the oven and bake for 55 minutes to 1 hour. A toothpick should come out clean when tested.
When cake is done, remove from the oven and let cool for 30 minutes.
Gently tap the sides of the pan with the back of a butter knife. Place a serving plate on top of the cake and gently flip the pan, tap on top of the pan again. Gently shake the pan and allow the cake to release. Allow to cool completely before icing.

Cake Icing

In a glass measuring cup, add the powdered sugar.
Slowly pour the lemon juice into the sugar, whisk until smooth and there are no lumps.
Slowly drizzle the icing over the top of the cooled cake, allowing it to run down the sides. I like to use a pastry brush to brush the icing onto the cake to “glaze” it.
Let icing set, dust with more powdered sugar before serving if desired.

Recipe Note

I recommend lining your serving plate with parchment paper to catch any excess icing that runs off the cake. You can use a spoon to collect the icing and continue to drizzle over the top.

I like to use a pastry brush to spread the icing all over the cake, giving it a glaze. Once the icing sets, I dust with powdered sugar.

You can also just drizzle the icing over the top and let it run down the sides. Add more powdered sugar if you prefer a thicker icing.

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Lemon Bundt Cake

Lemon Bundt Cake

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Ingredients

Dry Ingredients

Wet Ingredients

Base Ingredients

Icing

Directions

In a glass measuring cup, whisk together the buttermilk, sour cream and vanilla. Set aside.

Cake Icing

Recipe Note