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Lemon Buttermilk Bundt Cake, lemon cake, lemon pound cake, bundt cake recipe, summer cake, buttermilk recipes, what to make with buttermilk, lemon dessert, lemon glaze

Lemon Buttermilk Bundt Cake

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


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.



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


  • 1 cup confectioners sugar
  • 3 Tablespoons lemon juice


  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.


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