Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest, lemon juices, basic baking ingredients, buttermilk and topped with tart lemon glaze drizzle. 

I go through phases every once in awhile where all my favorite recipes all of a sudden seem meh. I either get in the kitchen and start creating at that point or I start digging through cook books and magazines. That’s exactly what I recommend in your own times of meh! Just browse through some foodie magazines or food blogs and see what stands out to you. It is a great way to learn new recipes and also techniques. New or just different techniques is what makes you a better cook so give it a go!

This Lemon Buttermilk Bundt Cake recipe was inspired from the Bon Appetit January 2017 Special Edition. I chose this specific cake recipe because it has basic ingredients and I rarely make Bundt cakes so it is nice to make something out of the ordinary. Plus, I looooove lemon. I did tweak a few ingredients and instructions with this recipe. One being the amount of lemon zest, which I reduced and added lemon juice in exchange.  The glaze is also my creation. I wanted something super lemony to finish this dessert off! 

You may also love these other lemon filled recipes: 

Magnolia Lemon Pie with Candied Lemons

Lemon Poppy Seed Muffins

Crunchy Lemon Parmesan Chicken with Broccoli

Lemon Buttermilk Bundt Cake

Lemon Buttermilk Bundt Cake really is simple to make. This cake is fluffy and moist with the perfect about of lemon flavoring and the two ingredient glaze is the perfect touch for that extra burst of lemon. 

Tips & tricks

Make sure the pan is well greased and you get into all those little grooves of the pan. I use a sauce brush to help spread the butter and shake the excess flour out well. I have been using a silicone bundt cake pan lately and am loving it so if you are looking to buy a new bundt cake pan, think about a silicone one for a fool proof cake release. 

Lemon Buttermilk Bundt Cake

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• Author: Amber
• Prep Time: 15
• Cook Time: 60
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

Lemon Buttermilk Bundt Cake is a deliciously soft, lemon filled cake with lemon zest, lemon juices, basic baking ingredients, buttermilk and topped with tart lemon glaze drizzle.

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Ingredients

Scale 1x2x3x

Bundt Cake

• 1 cup unsalted butter, room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 2.5 cups sugar
• 4 eggs
• 1 cup buttermilk
• 2 Tablespoons lemon zest
• 2 Tablespoons lemon juice
• A bit of butter and flour needed to grease the pan

Glaze

• 1 cup confectioners sugar
• 3 Tablespoons lemon juice

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Instructions

1. Preheat oven to 350 degrees.
2. Grease the bundt cake pan (standard size fluted tube pan) with butter and flour.
3. Whisk the flour, salt and baking powder in a medium bowl.
4. Zest and juice the lemons needed. I used a total of 4 large lemons.
5. In a large mixing bowl, mix sugar and lemon zest. Mix until ingredients are well blended to make a lemon sugar.
6. Add 1 cup of butter to lemon sugar and use a hand mixer to beat until smooth.
7. Add the 4 eggs and use the hand mixer to beat until smooth (add eggs one at a time).
8. Add in some of the dry ingredients and beat, followed by some of the buttermilk and lemon juice. Alternate adding in the dry ingredients and buttermilk and mix until smooth.
9. Pour into the greased bundt cake pan and place into oven for 60 minutes.
10. Let cake cool and remove from pan.
11. Create the glaze. Whisk confectioner sugar with lemon juice and pour over cake.
12. Serve.

Notes

For a less tangy lemon glaze- swap some of the lemon juice for milk.

• Category: Dessert
• Method: Oven

Keywords: lemon, cake, bundt cake, buttermilk, dessert, cake

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