Name: Glazed Lemon Bundt Cake with Buttermilk Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup butter (227g); 2 cups sugar (400g); Zest of 2 lemons; ¼ cup vegetable oil; 3 large eggs (room temperature); 2 ¾ cups all-purpose flour (330g); 1 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; ¾ cup buttermilk (room temperature); 1 tsp lemon extract; 1 cup powdered sugar; 2-3 tbsp fresh lemon juice; 1 tsp lemon zest (optional)

Jump to Recipe

If you’re craving a dessert that bursts with bright citrus flavor and melts in your mouth, look no further than this Glazed Lemon Bundt Cake with Buttermilk. It’s a beautifully tender cake loaded with fresh lemon zest and a rich tang from buttermilk, all wrapped up in a moist crumb that’s perfectly balanced by a glossy lemon glaze. This cake isn’t just any everyday treat; it’s the kind of recipe you’ll want to share with friends and family because it hits all the right notes of sweet, tart, and buttery in one delightful slice.

Glazed Lemon Bundt Cake with Buttermilk Recipe - Recipe Image

Ingredients You’ll Need

This Glazed Lemon Bundt Cake with Buttermilk relies on straightforward, pantry-friendly ingredients that come together to create a cake that’s bursting with flavor and has a tender texture. Each ingredient has a role, from the zing of fresh lemon zest to the richness of butter and the gentle tang of buttermilk that keeps the crumb so soft.

1 cup butter (227g): Brings richness and tenderness to the cake’s crumb while adding a creamy flavor base.
2 cups sugar (400g): Sweetens the cake and helps create a lovely golden crust.
Zest of 2 lemons: Provides vibrant citrus aroma and brightness that cuts through the richness.
¼ cup vegetable oil: Keeps the cake moist and prevents it from drying out.
3 large eggs (room temperature): Adds structure and stability, making the cake light yet sturdy.
2 ¾ cups all-purpose flour (330g): Forms the base of the cake, offering the right balance between tenderness and firmness.
1 tsp baking powder: Gives the cake a subtle lift for a soft texture.
½ tsp baking soda: Works alongside buttermilk to ensure a perfectly airy crumb.
½ tsp kosher salt: Enhances all the flavors and balances the sweetness.
¾ cup buttermilk (room temperature): Adds a delightful tang and moisture, making this cake uniquely luscious.
1 tsp lemon extract: Amplifies the lemon flavor for a more pronounced citrus kick.

How to Make Glazed Lemon Bundt Cake with Buttermilk

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. Heavily spray a 10-cup bundt pan with baking spray to ensure the cake releases easily after baking. A well-prepared pan is essential to maintain the beautiful shape of your lemon bundt cake.

Step 2: Cream Butter, Sugar, and Lemon Zest

Using a stand or hand mixer fitted with a paddle attachment, combine the softened butter, sugar, and fresh lemon zest. Mix on low to medium speed for about two minutes until the mixture becomes light, fluffy, and fragrant with citrus. This step incorporates air, resulting in a light-textured cake.

Step 3: Add Oil and Eggs

Mix in the vegetable oil until fully combined. Then add the eggs one at a time on medium speed, making sure each egg is fully incorporated before adding the next. This careful mixing forms the base batter that will hold the cake together perfectly.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Mixing these dry ingredients ahead ensures even distribution and prevents clumps, which helps achieve a smooth batter.

Step 5: Mix Buttermilk and Lemon Extract

In a measuring cup, combine the room temperature buttermilk and lemon extract. These wet ingredients will bring moisture and a gentle lemon tang that are signature to this Glazed Lemon Bundt Cake with Buttermilk.

Step 6: Alternate Adding Dry and Wet Ingredients

Begin folding the dry ingredients into the butter mixture in thirds, alternating with the buttermilk mixture. Start and end with the dry mixture. This careful folding technique prevents overmixing, which could make the cake tough, while ensuring all ingredients are well combined.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in your preheated oven for 45 to 50 minutes or until the cake is set and the edges start pulling away from the pan sides. A toothpick inserted into the center should come out clean.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely. Once the cake is fully cooled, drizzle with your favorite lemon glaze to finish this stunning cake. This final touch amplifies the citrus flavor and adds a shiny, irresistible look.

How to Serve Glazed Lemon Bundt Cake with Buttermilk

Garnishes

Sprinkle the cake with a few thin lemon slices or edible flowers to add a pop of color and fresh appeal. A dusting of powdered sugar can also lend a delicate, snowy finish that’s simply charming.

Side Dishes

This cake pairs beautifully with fresh berries or a scoop of creamy vanilla ice cream, creating a complementary contrast between the tangy cake and sweet accompaniments. Whipped cream is another worthy companion for a luscious bite every time.

Creative Ways to Present

Serve individual slices with a drizzle of honey or a spoonful of lemon curd on the side. For a show-stopping centerpiece, garnish the whole bundt cake with lemon zest curls and sprigs of fresh mint. This transforms the cake into an edible work of art for any occasion.

Make Ahead and Storage

Storing Leftovers

Once glazed, store your cake in an airtight container at room temperature for up to three days. The cake maintains its moisture well, so it will be just as delightful the next day.

Freezing

If you want to save some for later, wrap the unglazed cake tightly in plastic wrap and then foil before freezing. It will keep well for up to two months. When ready to enjoy, thaw overnight in the refrigerator and add glaze fresh before serving.

Reheating

To warm leftover cake slices, microwave them gently for about 15 seconds or warm in the oven at low heat. This will refresh the softness without drying out the cake, making each bite feel fresh and comforting.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be substituted, buttermilk provides the signature tang and tenderness that make this cake so special. If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.

Is lemon extract necessary?

Lemon extract enhances the lemon flavor beautifully, but if you don’t have any, you can increase the lemon zest slightly or add a splash of fresh lemon juice for extra brightness.

How do I ensure my bundt cake doesn’t stick to the pan?

Generously spraying with baking spray that contains flour is key. You can also rub the pan with softened butter and dust with flour before pouring in the batter.

Can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Keep in mind that texture might vary slightly, so adding a bit of xanthan gum may help with structure.

How thick should the lemon glaze be?

The glaze should be thin enough to drizzle but thick enough to cling to the cake. If it’s too runny, add a little more powdered sugar. If too thick, add a teaspoon of lemon juice or milk.

Final Thoughts

This Glazed Lemon Bundt Cake with Buttermilk is one of those recipes that feels like a warm hug in dessert form. Its perfect balance of zesty brightness and buttery richness makes it a go-to for spring, summer, or any special occasion. I promise once you make it, it will quickly become a beloved staple in your baking rotation. So go ahead, gather your ingredients and treat yourself to a slice of pure lemony bliss!

Glazed Lemon Bundt Cake with Buttermilk Recipe

★★★★★

4.8 from 15 reviews

Author: Noah
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Glazed Lemon Bundt Cake with Buttermilk is a moist and tangy dessert perfect for gatherings or a special treat. The combination of lemon zest, lemon extract, and buttermilk creates a tender crumb with a bright citrus flavor, complemented by a sweet lemon glaze drizzle. It’s an easy, crowd-pleasing cake that pairs wonderfully with tea or coffee.

Instructions

Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Heavily spray a 10-cup bundt pan with baking spray to prevent sticking.
Cream Butter, Sugar, and Zest: In a mixing bowl fitted with a paddle attachment, combine the butter, sugar, and lemon zest. Mix on low to medium speed for about 2 minutes until the mixture is light and fluffy.
Add Oil and Eggs: Pour in the vegetable oil and mix until combined. Add the eggs one at a time, mixing well after each addition to ensure smooth incorporation.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Mix Wet Ingredients: In a measuring cup, combine the buttermilk and lemon extract.
Alternate Dry and Wet Additions: Add the dry and wet ingredients to the batter alternately in thirds, starting and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
Fill Bundt Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top as needed.
Bake: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the sides begin to pull away from the pan.
Cool: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a cooling rack to release the cake and cool completely.
Prepare and Apply Glaze: Whisk together powdered sugar and lemon juice until smooth to create a lemon glaze. Drizzle over the fully cooled cake and sprinkle with lemon zest if desired.

Notes

Make sure all ingredients like butter, eggs, and buttermilk are at room temperature to ensure proper mixing.
If you don’t have lemon extract, you can substitute with 1 tablespoon of fresh lemon juice.
To avoid overmixing, stop mixing as soon as the dry ingredients are incorporated.
The lemon glaze can be adjusted to desired consistency by adding more or less lemon juice.
Store the cake in an airtight container at room temperature for up to 3 days.
For extra flavor, you can add a teaspoon of vanilla extract along with the lemon extract.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American