Why You’ll Love This Recipe
This lemon bundt cake is simple, fresh, and full of flavor. The buttermilk adds moisture and a subtle tang, balancing perfectly with the brightness of lemon. It bakes beautifully in a bundt pan, making it naturally elegant and easy to slice. You’ll love how quickly it comes together and how reliably it impresses guests with its refreshing taste and gorgeous appearance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Fresh lemon zest
- Fresh lemon juice
- Buttermilk
- Vanilla extract
For the glaze:
- Powdered sugar
- Fresh lemon juice
- Milk (optional, for thinning)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
Servings and timing
This recipe makes 12–14 slices and takes about 1 hour and 15 minutes total—20 minutes for prep and 50–55 minutes to bake.
Variations
- Add blueberries to the batter for a lemon-berry twist.
- Use orange zest and juice for a citrus variation.
- Swap the glaze for a dusting of powdered sugar for a lighter finish.
- Add a tablespoon of poppy seeds for a lemon-poppyseed version.
- Use almond extract in place of vanilla for a nutty depth of flavor.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices individually wrapped for up to 2 months. Bring to room temperature before serving, or warm slightly in the microwave.
FAQs
Can I make this cake ahead of time?
Yes, it stays moist for days and can be made 1–2 days in advance.
Do I need fresh lemons?
Fresh lemon juice and zest give the best flavor, but bottled juice can work in a pinch.
What if I don’t have a bundt pan?
You can use a 9×13-inch pan or two loaf pans—just adjust the baking time accordingly.
Can I skip the glaze?
Yes, the cake is flavorful on its own. You can also use a dusting of powdered sugar.
Can I use cake flour instead of all-purpose flour?
Yes, but reduce the total amount slightly as cake flour is lighter.
Why is my cake sticking to the bundt pan?
Make sure to thoroughly grease and flour the pan, especially in all the crevices.
Can I make this cake dairy-free?
Yes, use a plant-based butter and buttermilk alternative (like almond milk with vinegar).
What’s the texture of this cake?
It’s moist, soft, and slightly dense—perfect for slicing with a rich crumb.
Can I use a stand mixer?
Yes, a stand mixer or hand mixer works well for creaming the butter and sugar.
How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done.
Conclusion
Simple Buttermilk Lemon Bundt Cake is a beautifully balanced dessert that’s both easy and impressive. With its sunny lemon flavor and tender texture, it’s perfect for spring gatherings, celebrations, or whenever you’re craving something light and sweet. This cake is sure to become a staple in your recipe collection.
PrintSimple Buttermilk Lemon Bundt Cake
Simple Buttermilk Lemon Bundt Cake is a moist and zesty dessert made with tangy buttermilk and fresh lemon juice. Topped with a light lemon glaze, it’s perfect for spring gatherings or anytime you crave something bright and sweet.
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon milk (optional, for thinning)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Add milk if needed for desired consistency.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Add blueberries for a lemon-berry variation.
- Swap lemon with orange zest and juice for a citrus twist.
- Add poppy seeds for a lemon-poppyseed version.
- Use almond extract instead of vanilla for nutty flavor.
- Dust with powdered sugar instead of glazing for a simpler finish.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
