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Lemon Bundt Cake

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A moist and fluffy Lemon Bundt Cake that balances tartness and sweetness, perfect for gatherings or a casual treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your bundt pan by greasing it and lightly dusting it with flour.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs to the butter-sugar mixture one at a time, incorporating well before adding the next.
  4. Mix in the fresh lemon juice, lemon zest, and vanilla extract until combined.
  5. Whisk together the all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk.
  7. Pour the batter into the prepared bundt pan, spreading it evenly.
  8. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving.

Notes

For added flavor, consider adding poppy seeds or blueberries to the batter. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/lemon-bundt-cake-recipe/

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