The softest lemon bundt cake with so much of that heavenly lemon flavor. It is prefect for any occasion and for everyone who loves lemon desserts!
I first made this cake for my sister’s bridal shower along with two other bundt cakes, a chocolate and a strawberry. The other two were not as good as this lemon bundt cake. That’s what stinks when you are making cakes and experimenting with different things. You don’t really know the texture and taste until it is cut into to see how it tastes. The chocolate and the strawberry cake both need some work, but this lemon bundt cake is soft, lemony, and just perfect.
I had bought a huge bag of lemons for $2 the other day and decided to make this cake just because. For some reason, I really don’t think twice about making cookies, brownies or any other dessert, but with cakes, I feel like I need to be making it for an event. Well I went against my usual thinking and make this cake again for home.
I suggest that all of the ingredients be at room temperature so you can prepare everything into their own separate bowls and then come back an hour or so later and start to make the cake. I find it easier to have everything already ready to go once you start mixing. That way you can focus on everything mixing properly. The reason that I suggest room temperate ingredients (eggs, butter, and buttermilk) is that it helps everything combine more easily.
I also use this non-stick baking spray from Pillsbury when I make cakes, and it seriously is a life saver! If you haven’t tried it yet for when you need a baking spray, I highly recommend it.
I waited until the very end to make the lemon zest sugar topping. It was the perfect taste and texture to top off this delicious cake.
- 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
- 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
- Preheat the oven to 350F degrees. Spray the inside of a 10 inch bundt pan with nonstick spray. Set aside.
- Start off by zesting the lemons, and juicing the lemons for juice in a medium to small bowl, and set aside.
- Combine flour, baking powder, baking soda, and salt in a small bowl and set aside
- 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.
- 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.
- 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.
- Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Slice and serve.
- Lemon sugar topping (optional)
- Mix lemon zest and sugar in a small bowl and sprinkle on top of freshly glazed cake while the glaze is still wet.