Last weekend, we had family here for Easter lunch. The weather was perfect for outdoor dining. We were excited to gather everyone around the table on our new patio for the first time! I served this lemon bundt cake for dessert and it was a hit! (I snapped a few quick pictures while my family patiently waited for a slice.) It’s easy to make and perfect for spring. The recipe is adapted from Magnolia Table, a favorite recipe book. Everything I’ve made from it has been delicious. Do you have Volume 2? If so, do you recommend it?
Lemon Bundt Cake
I love to serve this cake during warmer months. The lemon glaze made with powdered sugar and lemon juice adds the perfect touch.
Ingredients
CAKE
- 3 cups all-purpose flour
- grated zest from two lemons
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 sticks butter room tempterature
- 2 cups sugar
- 4 large eggs
- 1 cup buttermilk
LEMON GLAZE
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions
TO MAKE THE CAKE
- Preheat oven to 350. Spray a 12-cup bundt pan with non-stick spray or butter and flour pan.
- In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
- Beat the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
- Turn the mixer on low and alternately add the flour and buttermilk, beginning and ending with the flour. Mix until just incorporated.
- Spoon the batter into the prepared pan. Shake the pan gently and knock it on the counter a couple of times to settle.
- Bake 50-55 minutes or until toothpick comes out clean.
- Cool in the pan on a rack for 30 minutes, then unmold onto the rack to cool completely.
TO MAKE LEMON GLAZE
- Sift the powdered sugar into a medium bowl. Whisk in enough lemon juice to a make a soft glaze that drips in a wide ribbon off the whisk.
- Place the cake on a serving plate. Drizzle the glaze over it.
