Lemon Bundt Cake

Posted on May 21, 2025

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Lemon Bundt Cake

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  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices 1x
  • Category: Dessert

Ingredients

Scale

For the Lemon Bundt Cake:

  • 3 ½ cups of all-purpose flour (438 grams)
  • 2 ¼ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon of salt
  • 1 cup of unsalted butter (softened (224 grams))
  • 2 ½ cups of granulated sugar (500 grams)
  • 5 large eggs (at room temperature)
  • ¾ cup of sour cream (at room temperature (184 grams))
  • 1 cup of buttermilk (at room temperature (240 milliliters))
  • Zest from 3 large lemons (about ¼ cup or 16 grams)

For the Lemon Icing:

  • 1 ½ cups of powdered sugar (195 grams)
  • 23 tablespoons of lemon juice (3045 milliliters)


Instructions

For the Lemon Bundt Cake:

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 10-cup bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and granulated sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the sour cream, buttermilk, and lemon zest until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
  7. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

For the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  2. Once the cake is completely cool, transfer it to a serving plate and drizzle with the lemon glaze.
  3. Slice, serve, and enjoy the tangy goodness!

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