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Lemon Butter Bundt Cake: A Delightful Recipe to Brighten Your Day

Lemon Butter Bundt Cake
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A moist and tender lemon butter Bundt cake with a rich, buttery flavor and bright citrus glaze. Perfect for tea time or dessert!

Ingredients

Scale
  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Mix buttermilk, lemon juice, lemon zest, and vanilla in another bowl.
  6. Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Drizzle with lemon glaze (optional) before serving.

Notes

  • For extra lemon flavor, brush warm cake with a lemon syrup before glazing.
  • Ensure all ingredients are at room temperature for best texture.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/lemon-butter-bundt-cake/

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