Southeast Dairy Association - buttermilk bundt cake

Buttermilk Lemon Bundt Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Buttermilk adds an extra hint of sweet and creamy to this delicious, classic Bundt cake recipe.

Ingredients

Buttermilk Lemon Bundt Cake

  • 2 cups granulated sugar
  • 1 cup butter, room temperature
  • 4 large eggs
  • 1 cup buttermilk
  • Zest of one lemon
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon heavy cream or whole milk
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 325˚. 
  • Generously grease a 10-inch Bundt pan using butter and light dusting of flour, even for non-stick Bundt pans.
  • In a large mixing bowl, cream together butter and sugar until well combined with an electric mixer. Add eggs, one at a time followed by buttermilk, lemon zest and vanilla. Mix completely and set aside.
  • In a medium mixing bowl combine flour and remaining dry ingredients, stir with a fork until well blended.
  • Using an electric mixer on medium speed, gradually add dry ingredients to wet, ensuring it’s well combined, but not over mixed.
  • Pour batter into prepared Bundt pan. Bake 60-70 minutes or until a toothpick or cake tester comes out clean when interested into the center.
  • Allow cake to cool in pan on wire rack. Once cooled, invert onto cake serving platter and cover with prepared glaze.

Lemon Glaze

  • While cake is baking, prepare Lemon Glaze. Combine powdered sugar and next four ingredients in small mixing bowl until well combined and smooth (a measuring cup with a spout works well as a mixing container and makes pouring glaze over cake very easy). Set aside and keep cool.
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