This post may contain affiliate links. Please read our disclosure policy.
Sunshine in the Form of a Cake!
Are you in the mood for something sweet and citrusy? This lemon bundt cake recipe fits the bill! Made with fresh lemons and a light lemon glaze, this summer cake recipe is bursting with lemon flavor. If you love Starbucks Lemon Loaf, 7UP Pound Cake, or my 7UP Bundt Cake, this recipe is going to become a fast favorite!
Like my Lemon Coconut Cake and Lemon Coconut Poke Cake, this lemon bundt cake is always a hit with family and friends. It’s not too sweet, it’s super flavorful and oh-so-moist thanks to the buttermilk.
(Check out these 23 Irresistible Lemon Desserts and 10 Festive Spring Cake Ideas for Your Next Party too!)
My Tips for the Perfect Lemon Bundt Cake
- Skip buying the buttermilk. You can make your own buttermilk by putting a tablespoon of lemon juice or white vinegar in a measuring cup, then filling it with whole milk until it reaches the 1 cup mark. Stir and let the mixture sit for about 5 minutes, or until it thickens slightly.
- You’ll need lemon juice and lemon zest. Zest the lemons first, then squeeze them for the juice. (Have extra lemons? Here’s how to use half a lemon!)
- Let the butter soften to room temperature. It will mix much easier into the rest of the batter this way, giving your cake the perfect texture.
- Prep the Bundt pan. Grease the inside of a large bundt cake pan with butter, then dust it with flour, making sure to get into all the nooks and crannies.
How to Store Lemon Bundt Cake
Wrap the cake well and store it at room temperature for 3 to 4 days, or in the refrigerator for up to a week. You can also freeze lemon bundt cake for up to 3 months; let it thaw at room temperature before serving.
Lemon Bundt Cake
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup buttermilk
- 2 lemons zested
- 2 tbsp lemon juice
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 4 large eggs
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350F. Butter and flour a large 15-cup Bundt pan making sure to get into all the crevices.
- Sift together the flour, baking soda, and salt into a medium mixing bowl. Set aside.
- In another mixing bowl, combine buttermilk, lemon juice, and lemon zest. Set aside.
- With an electric mixer fitted with a paddle, cream together the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Add eggs one at a time while scraping the bowl in between each addition.
- On low speed, add the dry ingredients to the butter in three additions alternating with the buttermilk mixture, beginning and ending with flour. Scrape the bowl and give it a final mix to thoroughly combine.
- Pour the batter into the prepared pan smoothing the top with a spatula.
- Bake for 60-65 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes. Run a small knife around the edge of the pan to loosen the cake and turn out onto a rack. Cool completely.
- Whisk together the powdered sugar and lemon juice, adding more sugar or lemon juice to adjust the consistency for a thick but pourable glaze.
- When the cake is completely cool, transfer to a serving platter and pour the glaze over the cake.
Thanks for the recipe it was super simple and delicious. I didn’t have any buttermilk so I substituted with one cup of milk, tbsp of white vinegar, and a tablespoon of sour cream. This is better than Starbucks lemon pound cake. I would tag a picture but I don’t have Instagram or Twitter.