Here’s a classic Lemon Bundt Cake recipe—moist, tangy, and perfect with a simple glaze.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice (fresh)
- 2 tbsp lemon zest (from 1–2 lemons)
- 1 cup buttermilk (or plain yogurt as a substitute)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan thoroughly.
2. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla, lemon juice, and lemon zest.
4. Combine Wet and Dry Ingredients
- Add dry ingredients in three parts, alternating with buttermilk (start and end with dry ingredients).
- Mix until just combined—don’t overmix.
5. Bake
- Pour batter into the prepared bundt pan.
- Smooth the top and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
6. Glaze (Optional)
- In a small bowl, whisk powdered sugar with lemon juice until smooth.
- Drizzle over the cooled cake.
Tips
- For extra lemon flavor, brush the warm cake with a little lemon syrup (1/4 cup lemon juice + 2 tbsp sugar) before glazing.
- Dusting with powdered sugar is an easy alternative to glaze.
- Bundt pans with intricate designs work beautifully for presentation but make sure to grease well.
If you want, I can also give a lighter, yogurt-based version that’s extra moist and tangy without being too sweet. Do you want me to share that?
