Lemon Bundt Cake

lemon cake

While lemons are still in season, I am inspired to bake this zesty, refreshing lemon cake. It is simple to make, and it is always great to have on your table for breakfast with tea. It lasts a few days, yet the lemon fragrance does not fade.

Serves 6-8


  • 3 lemons, zest grated and saved, then juiced for 3 tablespoons juice
  • 3 cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 3/4 cup low fat buttermilk
  • 3 large eggs, at room temperature
  • 1 large egg yoke
  • 18 tablespoons unsalted butter (2 1/4 sticks), at room temperature
  • 2 cups sugar
  • Glaze: 
  • 2 -3 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 2 cups confectioners’ sugar (8 oz)
  • Directions for the Cake:
  • Adjust oven rack to lower-middle position; heat oven to 350 degrees F. Spray 12-cup Bundt pan with nonstick baking spray with flour.
  • Mince lemon zest to fine paste ( you should have about 2 tablespoons). Combine zest with lemon juice in small bowl; set aside to soften, 10 – 15 min.
  • Whisk flour, baking soda, baking powder and salt in a large bowl.
  • Combine lemon mixture with vanilla and buttermilk.
  • In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 min. scrape down sides of bowl with rubber spatula. Reduce speed, add the eggs, mix.
  • Reduce speed, to low and add about 1/3 of flour mixture followed by buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15-30 sec.
  • Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
  • Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-55 minutes.
  • For the Glaze:
  • While cake is baking, whisk lemon juice, buttermilk and confectioners’ sugar. When cake is baked and slightly cooled, drizzle the glaze over it.
  • ***Another Choice***
  • Using a sifter, sprinkle confectioners’ sugar directly over the cake. It creates a snowy winter wonderland effect, as it is seen in the picture above.

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7 comments on “Lemon Bundt Cake

  1. Lena K on said:

    Sveta, I tried this cake over the weekend and it didn’t last for couple days, it was gone at the same day. kids loved it. very moist and delicious and most important is simple.
    thanks for sharing.

  2. Svetlana, thanks for posting this beautiful cake. Looks so moist and delicious. Looking forward to try it 😉

  3. I would love some of that with tea in the evening, looks so pretty, I bet it tastes even better :).

  4. After seeing all of these lemon cakes all over the web, I had to make one myself)) thanks for inspiration!

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