Lemon-Buttermilk Bundt Cake

Lemon-Buttermilk Bundt Cake Recipe

A tangy burst of fresh lemon is the hallmark of this lovely Bundt-style cake. A splash of buttermilk makes its crumb moist and delicious. Top it with the lemony glaze and serve at room temperature.

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Recipe Information

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Total Time

1 Hour 30 Minutes

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      • 1 Cup Unsalted Butter (At Room Temperature)
      • 1 3/4 Cups Sugar
      • 2 2/3 Cups All-Purpose Flour
      • 1/2 Teaspoon Baking Soda
      • 1/4 Teaspoon Salt
      • 1 1/4 Cups Buttermilk
      • 2 Large Lemons (Zested & Juiced)
      • 4 Large Eggs (At Room Temperature)
      • 1 Cup Powdered Sugar
      • 1 Tablespoon Cold Water


  1. Preheat oven to 350 degrees. Coat a 9-inch Bundt pan generously with cooking spray and a light dusting of flour.
  2. In a stand mixer on medium speed, beat butter & sugar until light and fluffy, about 5 minutes. Meanwhile, in a large bowl, sift flour, baking soda, & salt. In a small bowl, mix buttermilk, and half of the juice & zest. Set aside.
  3. Add eggs one at a time to the butter mixture, mixing well after each addition. Gradually add dry ingredients and buttermilk mixture and mix on low setting until just incorporated.
  4. Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 60-75 minutes. Remove pan from the oven and cool completely on a wire rack. Run a sharp knife around the cake and invert it onto a platter.
  5. In a small bowl, combine powdered sugar, remaining lemon juice and 1 tablespoon cold water and stir until it creates a smooth glaze.
  6. Drizzle glaze evenly over the cake. Sprinkle remaining lemon zest evenly over the cake before slicing.

Nutrition & Cost Facts


644 kcal


94 g


26 g


8 g

Cost Per Serving


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