This Lemon Bundt Cake is a heavenly dessert perfect for any occasion. This moist and fluffy dessert combines the zesty freshness of lemons with creamy butter, sugar, buttermilk and eggs, creating a symphony of flavors that is a true delight for all to enjoy.
What makes this cake truly irresistible is its finishing touch—a delicious lemon glaze that takes its flavor to the next level. Once baked to golden perfection, the cake is coated with a tantalizing mixture of freshly squeezed lemon juice and sugar. As the glaze sets, it adds a glossy shine, locking in moisture and enhancing the citrusy goodness.
After cooling, a delicate dusting of powdered sugar is sprinkled over the top, adding a touch of sweetness that perfectly complements the tangy lemon flavor. The result is a stunning dessert that not only looks beautiful but also bursts with incredible taste.
Whether enjoyed as a delightful treat for tea time or as the star of any celebration, this Lemon Bundt Cake promises to satisfy your sweet cravings with its irresistible flavor.
How to make Lemon Bundt Cake
Begin with preheating your oven to 350°F (180°C) and preparing a 9 or 10-inch (23-25cm) Bundt pan by greasing it with butter and lightly dusting it with flour.
To make the batter, start by whisking together flour, salt, and baking powder in a medium bowl. In another bowl, combine sugar and lemon zest, then mix in butter and vegetable oil until creamy. Add eggs one at a time, followed by vanilla extract. Gradually mix in the flour mixture, alternating with buttermilk, until smooth and well combined.
Once the batter is ready, pour it into the prepared Bundt pan, spreading it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover it with foil.
After baking, allow the cake to cool in the pan on a wire rack for about 10 minutes. While it cools, prepare the lemon glaze by heating sugar and lemon juice in a saucepan until the sugar dissolves.
Once the cake has cooled slightly, poke holes in the top with a skewer and brush with some of the lemon glaze. Then, invert the cake onto a serving plate, poke holes in the bottom, and brush with the remaining glaze.
Let the lemon Bundt cake cool completely before serving. For a final touch, dust it with powdered sugar before slicing and enjoying this delightful lemon pound cake.
Hope you will try this homemade Lemon Bundt Cake recipe and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how this turns out for you.
Other lemon desserts you may like to try
This Lemon Ricotta Cake is a moist and zesty dessert perfect for any occasion. Tis cake is sure to impress with its irresistible flavor.
Savor the perfect blend of tangy lemon, crunchy poppy seeds, and buterry crumble in our Lemon Poppy Seed Crumble Muffins. These moist and flavorful treats are a delightful way to start your day or enjoy a sweet pick-me-up.
These Lemon Custard Rose Sweet Rolls are soft, pillowy rolls filled with creamy lemon custard and delicately rolled into a beautiful rose shape.
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Lemon Bundt Cake with Lemon Glaze
Ingredients
- 3 cups  (375g) cake flour
- 2 ½ tsp (10g) baking powder
- 1 tsp (5g) salt
- 1 ¼ cup (250g) sugar
- lemon zest of 3 lemons
- 1/2 cup (113g) butter , room temperature
- 1/2 cup (110g) vegetable oil
- 4 medium eggs
- 2 tsp (10g) vanilla extract
- 1 cup (240g) buttermilk
Lemon Glaze
- 1/2 cup (120ml) lemon juice ,from about 4 lemons
- 1/2 cup (100g) sugar
Instructions
Prepare the batter.
- Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) Bundt pan.
- In a medium bowl whisk flour with salt and baking powder. Set aside.
- In another bowl mix sugar and lemon zest to release the oils and create a pale yellow mixture. Add butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
- With the mixer on low, gradually incorporate flour mixture alternating with the buttermilk, until all is well incorporated.
- Pour the batter into the prepared pan.
- Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
- Allow to cool slightly into the pan onto a rack for about 10 minutes.
Meanwhile, prepare the lemon glaze.
- In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
- Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
- Invert and poke the cake with a skewer and brush all over with the remaining lemon glaze.
- Let it cool completely before serving.
- Dust with powdered sugar and enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This lemon cake sounds delicious I will try it I made something similar to this cake I never try it with buttermilk.
Hope you will try it out. My whole family loved it. Hope you will too.
Did I miss something? What temperature? What size pan?
Sorry about that Maria, it was mentioned in the video but for some reason this didn’t show in the instructions. Fixed it. Preheat the oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) Bundt pan.