Lemon Bundt Cake

A beautiful looking and spectacular tasting Lemon Bundt Cake that boasts bright, fresh and zesty lemon flavor with a tangy glaze.
5 from 1 vote
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Course: brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 566kcal
Author: Kylee Cooks


For the Bundt Cake

  • 1 ½ cups butter softened
  • 2 ½ cups sugar
  • 4 eggs
  • 3 ½ cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup low fat buttermilk
  • 1 tsp lemon zest
  • 2 Tbs lemon juice


  • 1 cup powdered sugar
  • 2 Tbs lemon juice
  • 1 tsp lemon zest


  • Preheat the oven to 350F. Thoroughly grease a bundt pan with baking spray. Don’t be shy with the spray – you want to do a very good job of coating the entire surface of the pan to prevent sticking as you remove from the pan.
  • In an electric mixer with the paddle attachment, cream the butter and sugar together on high speed until pale, light and fluffy. You may need to scrape the sides of the mixing bowl down with a spatula to ensure everything is mixed in. It should not be gritty at all and should take about 8-10 minutes.
  • Add the eggs, one at a time, beating into the batter fully before adding the next one.
  • Sift the flour, salt and baking powder together in a small bowl.
  • With the mixer on, add the 1 cup of flour mixture to the batter and mix well.
  • Add ½ cup buttermilk, then add another cup of the flour mixture, and continue to mix.
  • Add the remaining ½ cup of buttermilk, then the remaining flour, mixing until fully blended.
  • Add the lemon juice and zest. And mix well.
  • After 5 minutes, reduce the oven temperature to 325F and bake for 60 minutes.
  • Check doneness by sticking a skewer into the cake. If it comes out clean – it’s done! If not, bake for 5 more minutes until it does (up to about 75 minutes total time.
  • Remove from oven and allow to cool in the pan for 10 minutes, before turning out to a wire rack to cool completely
  • Glaze (see below)
  • Devour.


  • Mix the powdered sugar, lemon juice and zest in a bowl.
  • Drizzle over cooled Lemon Buttermilk Bundt Cake.


Tips for Lemon Bundt Cake

Successfully removing the Lemon Buttermilk Bundt Cake from the pan:

I breathe a sigh of relief every time I pull one of these out successfully! It's super satisfying.
I can't say enough about properly preparing your pan. You want your cake to slide out after a little cooling with no sticking, and no digging around with a knife or toothpick to dislodge it!
I use a baking spray made specifically for this purpose (it's by Wilton). I like it mainly because it works, but also because it doesn't leave any residue, or impart any icky flavor that I don't want in my cake to the final product. See?
A word about frosting/glaze
Because the cake is sweet, I like to balance it out with a more acidic glaze. It pairs perfectly with the sweetness to balance things out. That being said - a little goes a long way!! Just drizzle it over the top and let it drip down the center and sides.


Calories: 566kcal | Carbohydrates: 80g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 395mg | Potassium: 96mg | Sugar: 52g | Vitamin A: 800IU | Vitamin C: 2.6mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!