At first bite this Lemon Bundt Cake reminded me of an old-fashioned doughnut. I’ve never had a lemon old-fashioned doughnut but I imagined if I had they would taste just like this cake! With a fluffy inside and a crispy sweet top how could it not?
Bundt cakes are great for when you don’t have a lot of time or want to bake a cake that is easy, simple and super tasty. I was short on time this weekend so… that’s right…… Bundt cake to the rescue! Top the Lemon Bundt Cake off with a simple glaze and you’re all set!
Lemon Bundt Cake Tips:
- If you’re using a decorative Bundt pan like the one pictured be sure to liberally spray the pan with non-stick baking spray. Baker’s Joy baking spray has never failed me. Just coat the pan well.
- This Lemon Bundt Cake has a light and fluffy texture when eaten the same day it is made, but if well wrapped and stored at room temperature overnight will become more dense like that of a pound cake.
- This cake can be stored in an air tight cake container at room temperature for 3 days.
- 12 cup Bundt pan
- Rimmed baking sheet
- Stand mixer
- Non-stick baking spray
- 3 cups (15 ounces) all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¾ cup buttermilk, at room temperature
- 3 tablespoons lemon zest, plus 3 tablespoons lemon juice (3 lemons)
- 1 tablespoon vanilla extract
- 18 tablespoons (2 ¼ sticks) unsalted butter, cut into 18 pieces, softened
- 2 cups granulated sugar
- 3 large eggs, plus 1 large organic egg yolk
- 2 cups (8 ounces) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon buttermilk
- Adjust your oven rack to the lower center position and heat oven to 350 degrees. Spray Bundt pan with a non-stick baking spray and set aside. Whisk together the flour, salt, baking powder and baking soda in a bowl. Whisk buttermilk, lemon zest, lemon juice and vanilla extract together in another bowl.
- Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and egg yolk one at a time, beating after each addition until just combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Scrape down the bowl as needed. Give batter a final stir by hand.
- Pour batter into the prepared Bundt pan and smooth top with a rubber spatula. Tap pan on the counter to settle batter in the pan. Place a baking sheet under the Bundt pan and bake for 50-60 minutes, rotating pan halfway through baking. Let cake cool in the pan for 10 minutes.
- While the cake is baking, whisk together the powdered sugar, 2 tablespoons lemon juice and buttermilk in a bowl until smooth. Add more juice by teaspoon if needed. Glaze should be thick but still pourable.
- Invert cake onto a cooling rack and carefully remove the pan. Pour half of the glaze over the warm cake and let cool for 1 hour. Drizzle the remaining glaze evenly over the cake and let cool completely, about 2 hours. Serve.
This cake can be stored in an air tight cake container at room temperature for 3 days.
*Nutrition information is an estimate and will vary.*
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 503 Total Fat: 19g Saturated Fat: 11g Cholesterol: 108mg Sodium: 332mg Carbohydrates: 78g Fiber: 1g Sugar: 54g Protein: 6g
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