- 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
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream or whole milk
- 1 teaspoon vanilla
Buttermilk Lemon Bundt Cake
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 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 fork until well blended. Using 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 center.
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.
Allow cake to cool in pan on wire rack. Once cooled, invert onto cake serving platter and cover with prepared glaze.