April 7, 2021

Lemon Bundt Cake

Spring is in full swing in the Bay Area and I am here for it.  After the marathon baking I did in preparation for Easter I was looking for something delicious, yet simple to make and this Lemon Bundt Cake fits the bill.  I've made quite a few lemon cakes for this blog but surprisingly this recipe from Cook's Illustrated was one that I hadn't made before.   The cakes I've made previously had sour cream or cream cheese as an ingredient but this one has buttermilk which helps to create a tender texture. 

As is the case with any bundt cake,  a key to its success is ensuring the baked cake releases nicely from the pan.  I made sure to grease my fleur de lis pan really well with shortening and then coat it generously with a dusting of flour.  My cake released beautifully and you could really see the beautiful design too. 

This cake is really delicious and really doesn't want for anything.  The crumb was light and tender and there was plenty of lemon flavor.   I am definitely going to be making this again.

Lemon Bundt Cake
3 lemons, zest grated and saved, then juiced for 3 tablespoons juice
3 cups (15 oz) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3/4 cup buttermilk
3 large eggs, at room temperature
1 large egg yolk, at room temperature
18 tablespoons unsalted butter, at room temperature
2 cups (14 oz) sugar 

2-3 tablespoons fresh lemon juice
1 tablespoon buttermilk
2 cups (8 oz) powdered sugar

FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.


  1. I just discovered your blog and will be following along! What's treat it is to see your baking journey! Do you have an IG?

  2. That looks so good! Too bad I'm keto now... Maybe check out if you like keto stuff. But if not, that's totally cool.