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.
Ingredients
Scale
Cake 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
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 1.2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: lemon bundt cake, glazed lemon cake, buttermilk cake, lemon dessert, citrus cake, homemade bundt cake
