Lemon Bundt Cake
Prep time
Cook time
Total time
Serves: 10
  • 3 cups cake flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • zest of 2 large lemons
  • ½ cup of fresh lemon juice (about 2 large lemons)
  • 1 cup buttermilk, room temperature
  • Glaze:
  • 1½ Cups of confectionery sugar
  • 2 to 3 Tbsp of fresh squeezed lemon juice
  • Sugar Topping (optional)
  • zest of one lemon
  • 1 teaspoon sugar or more to coat the zest
  1. Preheat the oven to 350F degrees. Spray the inside of a 10 inch bundt pan with nonstick spray. Set aside.
  2. Start off by zesting the lemons, and juicing the lemons for juice in a medium to small bowl, and set aside.
  3. Combine flour, baking powder, baking soda, and salt in a small bowl and set aside
  4. In a stand mixer or using a handheld mixer. Beat the butter for 1-2 minutes on medium speed until well combined. Next, add in the sugar and beat on medium speed for 2-3 minutes, until the mixture is fully combined. Add two eggs at a time, and mix well after each addition. Add in the vanilla and make sure that the mixture if combined well. Add in the lemon zest and lemon juice.
  5. With the mixer on low add in the dry ingredients and buttermilk, alternating in three additions. Starting with the flour mixture and ending with the flour mixture, do not over mix. During this process make sure to scrape down the sides of the bowl as needed.
  6. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean. Once done allow the cake to cool for 15-20 minutes. Invert the slightly cooled bundt cake onto a wire rack or over a large plate or serving dish.
  7. Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
  8. Lemon sugar topping (optional)
  9. Mix lemon zest and sugar in a small bowl and sprinkle on top of freshly glazed cake while the glaze is still wet.
Recipe by Two Sisters Kitchens at http://twosisterskitchens.com/lemon-bundt-cake/