Lemon Bundt Cake (Super Easy Recipe)

A beautiful looking and spectacular tasting Lemon Bundt Cake that boasts bright, fresh and zesty lemon flavor with a tangy glaze.

Course brunch, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 566kcal

Preheat the oven to 350°F. 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 1 ½ cup butter and 2 ½ cups white 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.
Decrease to medium speed. Add 4 large eggs, one at a time, beating well after each addition to incorporate fully before adding the next one.
Sift 3 ½ cups all-purpose flour, ½ teaspoons salt and ½ teaspoons baking soda together in a small bowl.
With the mixer on low speed, alternate adding the flour mixture and 1 cup buttermilk in 1/2 cup additions.
Add the 2 tablespoons lemon juice and 1 teaspoon lemon zestand mix well.
Pour batter into the prepared bundt.

Bake at 350°F for 5 minutes.
After 5 minutes, reduce the oven temperature to 325 degrees F and bake for 60 minutes.
Check doneness using a toothpick inserted 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. Loosen the cake by gently shaking the pan.

Mix 1 1/2 cup powdered sugar, 2 tablespoons lemon juice and 1 teaspoon lemon zest in a bowl.
Drizzle over cooled cake.
Devour.