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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.