Print
Lemon Bundt Cake side view.

Lemon Bundt Cake recipe

Lemon Bundt Cake - perfect cake for Spring, bursting with fresh lemon flavor. Dressed with sweet glaze. 

Course Dessert
Cuisine American
Keyword lemon bundt cake
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 436 kcal
Author Anna

Ingredients

for the cake:

  • 3 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 c granulated sugar
  • 12 Tbsp unsalted butter softened
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 drops lemon extract
  • tsp freshly grated zest of a whole lemon about 3
  • 1 c buttermilk or sour milk see note

for the glaze:

US Customary - Metric

Instructions

  1. Preheat your oven to 350 degrees F.
  2. If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, salt and the zest). Set aside.
  4. Generously grease and flour the bundt pan. Set aside.
  5. In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add vanilla, lemon extract and beat well again.
  8. With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
  9. Pour the batter into prepared pan.
  10. Bake for 40 minutes, or until the toothpick inserted in the center comes out clean.
  11. Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
  12. make the glaze:
  13. Place powdered sugar in a medium mixing bowl. Add a tablespoon of lemon juice and whisk in, adding another tablespoon. You want thick but drizzling consistency. You may need to add more juice. I ended up adding another 1,5 tsp.
  14. Glaze the cooled cake.
  15. Store remaining cake in a closed container for up to 4 days.

Recipe Notes

If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.

Nutrition Facts
Lemon Bundt Cake recipe
Amount Per Serving
Calories 436 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 73mg24%
Sodium 242mg11%
Potassium 163mg5%
Carbohydrates 74g25%
Sugar 49g54%
Protein 5g10%
Vitamin A 445IU9%
Calcium 73mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.