Immerse yourself in the bright, refreshing flavors of this zesty lemon Bundt cake, a perfect blend of tangy lemon and sweet, tender cake.
Drizzled with a light, zesty icing, this cake is an ideal treat for lemon lovers, offering a burst of citrus in every slice.
Whether you’re hosting a festive brunch, needing a dessert for a family picnic, or simply craving a lemony delight, this Bundt cake is sure to impress with its vibrant flavor!
- Prep Time: 45 minutes + cooling time
- Cook Time: 45-50 minutes
- Total Time: 1 hour, 35 minutes + cooling time
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest + more for topping
Instructions
- Prepare the Oven and Pan (10 minutes):
Preheat the oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan, ensuring all nooks are covered to prevent sticking. - Combine Dry Ingredients (5 minutes):
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar (5 minutes):
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. - Alternate Dry Ingredients and Buttermilk (5 minutes):
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix. - Bake the Cake (45-50 minutes):
Pour the batter into the prepared bundt pan. Smooth the top and tap the pan on the counter to remove any air bubbles. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. - Cool and Unmold (20 minutes):
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. - Prepare the Lemon Icing (5 minutes):
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary. - Ice the Cake (5 minutes):
Once the cake is completely cool, drizzle the icing over the top, letting it drip down the sides. Top with additional lemon zest if desired. - Serve:
Allow the icing to set before slicing and serving. Enjoy the delightful zesty flavors of your lemon Bundt cake!
Notes
This zesty cake is a celebration of simplicity and flavor, showcasing the classic combination of lemon and sugar in a moist, delicious cake.
The tangy icing not only adds an extra layer of lemony goodness but also makes for an eye-catching finish.
Perfect for any occasion, this cake is a testament to the timeless appeal of lemon desserts!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 60g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
