Lemon Bundt Cake
Total time: 
Serves: 14
  • CAKE:
  • 1¾ cup granulated sugar
  • 4½ teaspoons lemon zest (from 2-3 lemons)
  • 1 cup unsalted butter, softened to room temperature
  • 4 large eggs
  • ⅓ cup fresh lemon juice
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1¾ cup icing sugar , sifted
  • 3 tablespoons lemon juice
  1. Preheat oven to 350°F. Grease a 10-cup bundt pan thoroughly with butter, oil, or cooking spray, and dust with a sprinkle of flour.
  2. To make the cake, beat sugar, lemon zest and butter on medium speed until pale and fluffy, about 3 minutes. Add eggs and lemon juice and beat well.
  3. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add half of the dry ingredients to the butter mixture, along with half of the buttermilk, and mix on low speed. Add remaining dry ingredients and buttermilk and mix until just combined.
  4. Scrape batter into prepared pan with a spatula, smoothing top. Bake 40 to 45 minutes,until cake tester inserted in center comes out clean. Remove from oven and let cool in pan for 15 minutes before inverting cake onto a rack to finish cooling.
  5. When the cake is cool, drizzle with lemon glaze: In a small bowl, whisk icing sugar with lemon juice until smooth; whisk in water, ½ tsp at a time, until about the consistency of molasses. Drizzle over cake; garnish with additional lemon zest if desired. Let stand until set, about 15 minutes.
  6. Best served fresh, but this cake also stores well in an airtight container at room temperate for 2-3 days.
Recipe by Hidden Ponies at https://hiddenponies.com/2020/06/lemon-bundt-cake/