Lemon Bundt Cake

  • Author: Jen



1 cup unsalted sweet cream butter (room temp)
2 cups granulated sugar
3 large eggs (room temp)
3 cups unbleached all-purpose flour (sifted)
1/2 tsp baking soda
1/2 tsp salt
1 cups buttermilk
2 tbsp lemon zest (tightly packed)
2 tbsp fresh lemon juice


1/3 cup unsalted sweet cream butter (room temp)
3/4 cups granulated sugar
4 tbsp fresh lemon juice


  1. Preheat oven to 325 degrees.
  2. Grease a 10″ bundt pan.
  3. In a large bowl cream, the butter & sugar until light and fluffy.
  4. Add the eggs one at a time beating each egg directly after it was added.
  5. Sift flour, baking soda, and salt together in a second bowl.
  6. Stir flour mixture into the egg mixture a few spoonfuls at a time alternating with buttermilk.
  7. Begin and end with dry ingredients. Stir in lemon juice and zest.
  8. Pour batter into greased bundt pan.
  9. Bake on middle rack at 325 degrees for approximately 1 hour and 5 minutes. Check at 1-hour marker.
  10. Doneness check: when the cake pulls away from the sides of the pan and a toothpick comes out clean.
  11. Immediately after removing the cake from the oven start working on the glaze.
  12. Begin to make the glaze by adding the ingredients to a small pan heating over medium-low heat.
  13. Stirring often until butter is melted and sugar is dissolved.
  14. Let cake cool completely before removing.
  15. Invert onto a cake stand.
  16. Poke holes in the top of the cake.
  17. Gradually begin to pour the glaze on the top of the cake.
  18. Just prior to serving add fresh whipping cream dollops and lemon slices as garnish.