Lemon Bundt Cake
This Lemon Bundt Cake is moist, tender, and packed with fresh lemon flavor! An easy, from scratch Spring dessert topped with a lemon icing!
Equipment
- 10 - 12 cup Bundt Pan
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 lemons zested
- 4 large eggs
- 3 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Lemon Icing
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the Cake Batter: Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Add the butter, sugar, and zest of 3 lemons to a mixing bowl and cream together until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the lemon juice, and vanilla extract and mix until fully combined.
- In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes then invert it onto a cooling rack. Cool completely before icing.
- For the Lemon Icing: While the cake is cooling whisk together the powdered sugar, lemon juice and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!
Notes
- Adding the lemon zest to the butter and sugar during the creaming process helps to release even more lemon flavor.
- Use room temperature ingredients for the smoothest batter and best texture.
- Grease and flour your bundt pan generously. Bundt cakes love to stick.
- Let the cake cool for 5-10 minutes before inverting it to let the cake release form the pan.
Nutrition
Calories: 487kcalCarbohydrates: 75gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 223mgPotassium: 138mgFiber: 2gSugar: 51gVitamin A: 632IUVitamin C: 17mgCalcium: 83mgIron: 2mg
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