Lemon Bundt Cake
This super easy Lemon Bundt Cake recipe is perfect for Spring. Serve it with a light dusting of powdered sugar or a sweet tangy lemon glaze for extra lemony flavor.
Servings: 12
Ingredients
Cake
- 4 oz Unsalted Butter melted
- 1 Tablespoon Flour for bundt pan
- 1 Cup Buttermilk room temperature
- ½ Cup Vegetable Oil
- 3 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 ½ Cup Granulated Sugar
- 4 teaspoon Lemon Zest from about 4 lemons
- 2 ½ Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
Glaze
- 1 Cup Powdered Sugar
- 2 Tablespoon Lemon Juice
- 1 teaspoon lemon Zest from 1 lemon
- Pinch Salt
Instructions
- Preheat the oven to 350°F.
- Melt the butter in the microwave for about 30 - 40 seconds. Use a pastry brush to brush some of this melted butter onto the inside of your bundt pan, get into all the nooks and crannies. Sprinkle a tablespoon of flour into the buttered bundt pan and shake it around to make sure it covers the entire surface. Tap out the excess.4 oz Unsalted Butter, 1 Tablespoon Flour
- Add the remaining melted butter to a large mixing bowl along with buttermilk, oil, eggs and vanilla extract. Beat until combined.1 Cup Buttermilk, ½ Cup Vegetable Oil, 3 Large Eggs, 1 teaspoon Pure Vanilla Extract
- In a smaller mixing bowl, mix together the sugar and lemon zest to release the oil. Sift in flour, baking powder, baking soda, then stir in the salt until evenly distributed. Add the flour mixture to the liquid mixture and whisk until smooth.1 ½ Cup Granulated Sugar, 4 teaspoon Lemon Zest, 2 ½ Cup All-Purpose Flour, 1 teaspoon Baking Powder, 1 ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- Transfer the cake batter to the prepared bundt pan and bake for about 37 minutes until a toothpick inserted into the middle of the cake comes out clean with just a few crumbs attached.
- Allow the cake to cool on in the pan for 10 - 15 minutes before inverting it onto a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar, lemon juice, lemon zest, and salt. Drizzle glaze over the cooled cake and serve.1 Cup Powdered Sugar, 2 Tablespoon Lemon Juice, 1 teaspoon lemon Zest, Pinch Salt
Notes
This bundt cake can be frozen for up to 1 month.
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 56g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 273mg | Potassium: 111mg | Fiber: 1g | Sugar: 36g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg