Lemon Bundt Cake
User Reviews
5
Lemon Bundt Cake
Description
The Lemon Bundt Cake begins with creaming softened butter and granulated sugar until light and fluffy, then beating in eggs one at a time, followed by freshly grated lemon zest. The dry ingredients—flour, baking powder, baking soda, and salt—are mixed separately and added alternately with a mixture of lemon juice, buttermilk, and vanilla extract, lending tenderness and subtle acidity.
Baked at 350°F in a well-greased and floured Bundt pan, the cake develops a moist interior and golden crust. While still warm, a syrup of sugar and lemon juice is drizzled over to soak in, enhancing lemon flavor and moistness.
The accompanying frosting blends softened cream cheese, butter, milk, and powdered sugar into a smooth, rich topping that balances the cake’s citrus notes. Optional lemon zest and mint sprigs offer a fresh, decorative touch on serving.
This cake suits dessert menus where a citrus-flavored, creamy-layered cake is desired. It pairs well with tea or light coffee and can be presented for special occasions or casual gatherings. The use of buttermilk and lemon juice ensures a tender crumb and bright flavor.
Ingredients
For the cake
- 1 cup butter softened, unsalted
- 2 1/4 cups granulated sugar divided
- 4 egg large
- 1/3 cup lemon finely grated zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup lemon juice divided use, freshly squeezed
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract pure
- cooking spray
For the frosting
- 8 ounces cream cheese softened
- 4 tablespoons butter
- 4 tablespoons milk
- 4 cups powdered sugar
- Optional garnishes: lemon zest and mint sprigs
Instructions
- Preheat the oven to 350 degrees F. Generously grease then flour a bundt pan.
- Cream the butter and 2 cups of granulated sugar with an electric mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.
- With the mixer on medium speed, add the eggs, 1 at a time, then add the lemon zest.
- In a medium bowl mix together the flour, baking powder, baking soda, and salt.
- In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Pour the batter into the pan and bake for 50-60 minutes, until a cake tester comes out clean.
- Cool in the pan for 10 minutes.
- Combine 1/4 cup granulated sugar with 1/4 cup lemon juice and place in a microwave safe bowl. Microwave for 30-45 seconds, until mixture is very hot.
- Stir the hot mixture until the sugar dissolves.
- While the cake is still in the pan, drizzle half of the syrup over the top (which will be the bottom of the cake when you invert it). Tap the pan a few times on the counter to loosen the cake then invert onto a cooling rack.
- Drizzle the remaining syrup over what is now the top of the cake. Half of the syrup should be on the bottom and half on the top.
- Cool completely then transfer to a serving plate.
- For the frosting:
- Beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes.
- Add the milk and beat to combine.
- Slowly add the powdered sugar and mix until thoroughly combined.
- Place the frosting in a piping bag fitted with a large round tip. Start from the outside of the cake, and pipe stripes of frosting from the bottom of the cake to the inside of the cake.
- Use an offset spatula to smooth the frosting on the inside of the cake.
- Garnish with lemon zest and mint sprigs if desired, then slice and serve.
Notes
- This lemon bundt cake recipe is adapted from Ina Garten (Barefoot Contessa) for balanced citrus flavor and moist texture.
- Ensure the bundt pan is thoroughly greased and floured to prevent sticking.
- Drizzling the warm cake with lemon-sugar syrup enhances moisture and lemon brightness.
- Use fresh lemon zest and juice for the best flavor impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 99g | 33% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 86mg | 29% |
| Sodium | 390mg | 16% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 64mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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