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Lemon Bundt Cake

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A perfectly moist lemon bundt cake with a bright lemon flavor, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice, lemon zest, and vanilla extract.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Combine the dry ingredients with the wet ingredients, alternating with buttermilk.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For a special treat, serve with whipped cream or a scoop of vanilla ice cream. This cake freezes well for up to three months.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/lemon-bundt-cake/

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