Go Back
A glazed lemon Bundt cake on a cake stand with one slice cut, showing the moist yellow crumb

Moist Lemon Bundt Cake with Lemon Glaze

A moist Bundt cake made with fresh lemon zest, lemon juice, and buttermilk, finished with a glaze that sets into a thin, shiny crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • - 3 cups 375g all-purpose flour, spooned and leveled
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon fine salt
  • - 1 cup 2 sticks unsalted butter, softened
  • - 2 cups granulated sugar
  • - Zest of 3 large lemons about 2 tablespoons
  • - 4 large eggs room temperature
  • - 1 teaspoon vanilla extract
  • - 1 cup buttermilk room temperature
  • - 1/4 cup fresh lemon juice
  • - 1 1/2 cups powdered sugar sifted (for glaze)
  • - 3 to 4 tablespoons fresh lemon juice for glaze

Method
 

  1. Heat oven to 350°F. Grease and flour a 10 to 12 cup Bundt pan, working butter into every ridge.
  2. Whisk flour, baking powder, baking soda, and salt together. Set aside.
  3. Beat butter, sugar, and lemon zest 3 to 4 minutes, until pale and noticeably fluffier.
  4. Add eggs one at a time, then mix in vanilla, until batter is smooth and slightly glossy.
  5. Add flour mixture in three additions, alternating with buttermilk in two, mixing just until streaks disappear.
  6. Fold in lemon juice by hand until smooth.
  7. Pour into prepared pan. Bake 55 to 65 minutes, until a toothpick comes out clean and the top springs back.
  8. Cool in the pan 15 minutes, then invert onto a rack and cool completely, about 90 minutes, before glazing.
  9. Whisk powdered sugar and lemon juice until smooth and pourable, then pour over the cooled cake.

Notes

Contains no pork or pork derivatives. Freezes well unglazed for up to 3 months. Cake can be baked a day ahead and glazed the day of serving.