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