Fresh lemon bundt cake recipe


• 1 cup butter, softened

• 2 ½ cups sugar, divided

• 4 large eggs, at room temperature

• ⅓ cup grated lemon zest

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¾ cup fresh lemon juice, plus 3 ½ tablespoons, divided

• ¾ cup buttermilk

• 1 teaspoon vanilla extract

• 2 cups powdered sugar


• Preheat the oven to 350 degrees Fahrenheit. Grease and flour a large Bundt pan.

• In a large mixing bowl, cream together the butter and 2 cups of sugar until light and fluffy, about 5 minutes.

• Add the eggs one at a time, beating well after each addition.

• Mix in the lemon zest.

• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

• In another bowl, combine ¼ cup lemon juice, buttermilk, and vanilla.

• Alternately add the flour mixture and the buttermilk mixture to the creamed butter and sugar, beginning and ending with the flour mixture.

• Pour the batter into the prepared Bundt pan.

• Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.

• While the cake is baking, prepare the lemon syrup by combining ½ cup sugar and ½ cup lemon juice in a small saucepan. Cook over low heat until the sugar dissolves.

• After the cake is done, cool it in the pan for 10 minutes, then remove it from the pan.

• Poke holes in the cake with a large fork and drizzle the lemon syrup over the top. Allow the cake to cool completely.

• For the glaze, whisk together powdered sugar and the remaining 3 ½ tablespoons of lemon juice. Pour over the cooled cake, letting it drizzle down the sides.

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