Lemon Bundt Cake

lemon bundt cake recipe
AuthorTasty RecipesCategory

Making a tasty lemon bundt cake is an art. It has to be moist, tender and decadent. This lemon bundt cake is the perfect sweet finish to any meal.

lemon bundt cake recipe
Yields1012 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Cake
 2 1/4 cups (315 g) unbleached all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 1/4 tsp salt
 3/4 cup (165 g) unsalted butter, softened
 1 3/4 cup (375 g) sugar
 2 lemons, the grated zest
 3 eggs
 1/2 cup (125 ml) lemon juice
 1/2 cup (125 ml) buttermilk (see note)
Icing
 1 1/2 cups (195 g) icing sugar
 2 tbsp (30 ml) lemon juice
Cake
1

Preheat the oven to 350°F (180°C).

2

Generously butter and flour a 10-cup (2.5 litre) Bundt cake pan.

3

Combine the flour, baking powder, baking soda and salt in a bowl and set aside.

4

In a seperate bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth.

5

At low speed, add the dry ingredients with the lemon juice and buttermilk.

6

Spoon into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

7

Let cool. Unmould and cool completely on a wire rack. Set aside on a baking sheet.

Icing
8

In a bowl, combine the icing sugar and lemon juice. If needed, add a little more juice or icing sugar so that the icing is just runny.

9

Pour over the cooled cake letting the glaze drip over the sides.

Ingredients

Cake
 2 1/4 cups (315 g) unbleached all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 1/4 tsp salt
 3/4 cup (165 g) unsalted butter, softened
 1 3/4 cup (375 g) sugar
 2 lemons, the grated zest
 3 eggs
 1/2 cup (125 ml) lemon juice
 1/2 cup (125 ml) buttermilk (see note)
Icing
 1 1/2 cups (195 g) icing sugar
 2 tbsp (30 ml) lemon juice

Directions

Cake
1

Preheat the oven to 350°F (180°C).

2

Generously butter and flour a 10-cup (2.5 litre) Bundt cake pan.

3

Combine the flour, baking powder, baking soda and salt in a bowl and set aside.

4

In a seperate bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth.

5

At low speed, add the dry ingredients with the lemon juice and buttermilk.

6

Spoon into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.

7

Let cool. Unmould and cool completely on a wire rack. Set aside on a baking sheet.

Icing
8

In a bowl, combine the icing sugar and lemon juice. If needed, add a little more juice or icing sugar so that the icing is just runny.

9

Pour over the cooled cake letting the glaze drip over the sides.

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