Here’s a delicious Lemon Bundt Cake recipe — moist, tangy, and perfect for any occasion.
🍋 Lemon Bundt Cake
Ingredients (Serves 10–12)
Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup buttermilk or milk
- ¼ cup fresh lemon juice
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
1️⃣ Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan thoroughly to prevent sticking.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
3️⃣ Cream Butter & Sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and lemon zest.
4️⃣ Combine Wet & Dry
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Stir in lemon juice gently.
5️⃣ Bake
- Pour batter into prepared Bundt pan.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10–15 minutes, then invert onto a wire rack.
6️⃣ Add Glaze (Optional)
- Mix powdered sugar with lemon juice until smooth.
- Drizzle over cooled cake for extra tangy sweetness.
💡 Tips
- Room temperature ingredients ensure even mixing.
- For extra lemon flavor, brush baked cake with a mixture of lemon juice + a little sugar before glazing.
- Dust with powdered sugar if you prefer a lighter topping.
If you want, I can also give a lighter, yogurt-based Lemon Bundt Cake version that’s extra moist and lower in fat but just as flavorful.
