This lemon bundt cake is one of the simplest cake to make. It’s simple, sweet, moist, super tasty and full of fresh lemon flavor. The ingredients are very easy to source and you can adjust the sweetness to your preference. The lemon zest elevates the taste and I recommend you use freshly squeezed lemon juice.
To mix, make sure the butter and eggs are softened and when mixing the cake make sure you beat the butter and sugar until light and fluffy. You don’t have to use a stand mixer a handheld mixer will do the job for you. If you don’t want to glaze, the cake can be chow down without it. Because I don’t really like to glazing I made my glaze a little lighter but if you want it thick please go fo it.
You might want to try;
- 3 cups all-purpose flour (spooned and leveled)
- ½ Teaspoon Salt Baking powder, Baking soda (each)
- 1.5 cup Granulated sugar (or more)
- 1 Cup Buttermilk
- 2 Tablespoon Lemon juice
- 2 Tablespoons Lemon Zest
- 3 Large Eggs (room temperature)
- 1 cup unsalted butter (2 sticks; softened/room temperature)
- For Syrup
- ¼ cup Granulated sugar
- ¼ cup water
- 1.5 Tablespoon Freshly squeezed lemon
- For Vanilla Glaze
- 1 Cup Confectioners’ sugar
- 1 Tablespoon freshly squeezed lemon juice (add about ½ Tablespoon or more if it’s too thick)
- Splash of vanilla extract
Preheat the oven to 350 degrees F, grease the Bundt pan with butter make sure you grease all the crevices, then sprinkle some powder over it and coat the pan with it then set aside.
In a bowl, whisk all the dry ingredients; flour, salt, baking powder, and baking soda then set aside.
In another bowl/cup, add buttermilk, lemon zest, lemon juice, and whisk.
In a mixing bowl, add softened butter and beat with butter with the paddle attachment (or a handheld mixer) for about 1minute. Add sugar and cream together for about 3 more minutes until the mixture is fluffy and light. Make sure you scrape the side as you necessary.
Add eggs but one egg at a time and mix on low speed, scraping as needed. Add 1/3 of the flour mixture to the egg mixture then 1/3 of the buttermilk mixture alternate like that until you finish all the ingredients and well incorporated.
Pour the batter into the Bundt pan, shake and use a spatula to level/smooth it. Bake in the preheated oven for 60 minutes or until the tester (use a toothpick) comes out clean when inserted.
Remove and allow to cool down, then invert the pan, remove the cake, and allow it to cool.
While the cake is cooling down, add all the ingredients into a saucepan and bring to a boil and allow the sugar to dissolve.
Poke the cake with a toothpick and brush in the syrup over it continue to cool for some time more about one hour or thereabout.
In a bowl, combine all the glaze ingredients and whisk until smooth, if it’s too thick add some lemon juice and whisk if it’s too thin and more confectioners’ sugar.
Drizzle over the cake. Slice, sprinkle some lemon zest if desired.
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