4.7 from 114 votes
Lemon Bundt Cake Recipe
This lemon bundt cake is hands down one of my favorites. Simple to make and fancy enough to serve to guests. The lemon flavor is so bold and refreshing, it's perfect to enjoy any time of the year!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 people
Calories: 545 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter (2 sticks)
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 1 cup buttermilk
For the Glaze
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk (1 can)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
- In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
- In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
- Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
- In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.
Cup of Yum
Notes
- Storage: Store lemon bundt cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.
- Be sure to grease the bundt pan very well, greasing all of the nooks and crannies so that the cake is easy to remove once it is baked.
- Make sure that your oven is fully preheated before pouring in the batter.
- For easy cleanup, place the cake on top of a cooling rack that is sitting on a cookie sheet when you glaze it.
Nutrition Information
Serving
1slice
Calories
545kcal
(27%)
Carbohydrates
74g
(25%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
352mg
(15%)
Potassium
254mg
(7%)
Fiber
1g
(4%)
Sugar
53g
(106%)
Vitamin A
660IU
(13%)
Vitamin C
7mg
(8%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 545
% Daily Value*
| Serving | 1slice | |
| Calories | 545kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 352mg | 15% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.