Easy Lemon Bundt Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 545kcal

Author: Becky Hardin

This homemade lemon buttermilk bundt cake is moist, tender, and drizzled with a white chocolate lemon glaze. An easy lemon bundt recipe perfect for brunch, holidays, or a cheerful everyday dessert.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
10-Cup Bundt Cake Pan
Hand Mixer or Stand Mixer

Ingredients

For the Cake

2½ cups all-purpose flour
1 tablespoon lemon zest (from 1 lemon)
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter room temperature (2 sticks)
1½ cups granulated sugar
2 tablespoons lemon juice (from 1 lemon)
3 large eggs room temperature
1 teaspoon lemon extract
1 cup buttermilk room temperature*

For the Glaze (optional)

1 cup white chocolate chips
14 ounces sweetened condensed milk (1 can)
1 teaspoon lemon juice
1 tablespoon lemon zest (from 1 lemon)

Instructions

Preheat oven to 350°F. Spray a 10-cup bundt cake pan with a nonstick baking spray and set aside.
In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
2½ cups all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon lemon zest
In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition.
1 cup unsalted butter, 1½ cups granulated sugar, 3 large eggs
Beat in the lemon juice and lemon extract.
2 tablespoons lemon juice, 1 teaspoon lemon extract
Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined.
1 cup buttermilk
Pour the batter into the prepared pan.
Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted.
1 cup white chocolate chips, 14 ounces sweetened condensed milk
Remove from heat and stir in the lemon juice and zest.
1 tablespoon lemon zest, 1 teaspoon lemon juice
Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.

Video

Notes

*You can use an equal amount of plain (runny) yogurt instead.

Tips:

Be sure to grease the bundt pan very well, greasing all of the nooks and crannies so that the cake is easy to remove once it is baked.
Make sure that your oven is fully preheated before pouring in the batter.
For easy cleanup, place the cake on top of a cooling rack that is sitting on a cookie sheet when you glaze it.
Once your cake is baked, let it cool for about 10-20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
The most common reason why bundt cakes fall is because the oven temperature was either too low, the oven door was opened during baking, or the baking soda or powder was expired. Make sure to use fresh leaveners, and invest in an oven thermometer!

Variations:

Fold 1 cup of blueberries, raspberries, or chopped strawberries into the batter.
Fold in 2 tablespoons of poppy seeds.
Swap the regular lemons for Meyer lemons!

Storage: Store lemon bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months.

Nutrition