Lemon Bundt Cake Lemon Bundt Cake

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

Hello, gorgeous! Thanks to its distinctive fluted ring shape, the Bundt is renowned as a showstopper. With three layers of lemon, this citrus-infused cake is simple, sweet and oh-so stunning.

  • Prep time 30 minutes
  • Total time 2 hours & 30 minutes
  • Portion size 12 servings

Ingredients

  • 1 tablespoon unsalted butter , softened
  • 1 1/2 teaspoon all-purpose flour
Cake:
  • 1 3/4 cup granulated sugar
  • 4 1/2 teaspoons lemon zest
  • 1 cup unsalted butter , softened
  • 4 eggs
  • 1/3 cup lemon juice
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups buttermilk
Lemon Glaze:
  • 1 cup icing sugar , sifted
  • 2 tablespoons lemon juice
Lemon Icing:
  • 1 3/4 cup icing sugar , sifted
  • 3 tablespoons lemon juice

Method

Preheat oven to 350°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.

Cake: In large bowl, using fingers, rub sugar with lemon zest; using stand mixer on medium-high speed, beat in butter until fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in lemon juice.

In separate bowl, whisk together flour, baking powder, baking soda and salt; using stand mixer on medium-low speed, stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 40 to 45 minutes; let cool in pan for 15 minutes. Invert onto rack; remove pan. Transfer cake to cake plate.

Lemon Glaze: In microwaveable bowl, whisk together icing sugar, lemon juice and 1 tbsp water; microwave on high until warm, about 30 seconds. Brush over warm cake; let cool completely, about 1 hour.

Lemon Icing: In bowl, whisk icing sugar with lemon juice until smooth; whisk in water, 1/2 tsp at a time, until consistency of molasses. Drizzle over cake; let stand until set, about 15 minutes.

Test Kitchen Make-Ahead: Store the glazed and iced cake in an airtight container for up to two days.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 293 mg
  • Sugars 57 g
  • Protein 6 g
  • Calories 506
  • Total fat 19 g
  • Potassium 97 mg
  • Cholesterol 108 mg
  • Saturated fat 11 g
  • Total carbohydrate 80 g

%RDI

  • Iron 12
  • Folate 25
  • Calcium 5
  • Vitamin A 18
  • Vitamin C 12
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Baking & Desserts

Lemon Bundt Cake

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