This Lemon Bundt Cake is sweet and tangy with a moist and tender texture. And it's topped with a lemony glaze that adds an extra dose of tart sweetness, too.
A handful of pantry staples come together to create this lemon-infused cake that's perfect for breakfast, tea, dessert, or as a snack
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Essential Ingredients
Buttermilk: Buttermilk adds a tangy flavor and tender texture to the cake. An good substitute for buttermilk is buttermilk powder. Buttermilk powder is buttermilk that has been dehydrated until it becomes a fine powder, similar in texture to flour. To use it, mix a tablespoon of buttermilk powder into a cup of water, and use it as you would liquid buttermilk.
Lemons: Fresh lemon zest brightens and enhances the flavor in this cake.
Jello pudding mix: Adding pudding mix to the batter will make the cake more moist, dense, and flavorful.
How to make the cake
1. Position a rack in the center of the oven and heat the oven to 350°F. Generously grease a 10- or 1 2-cup bundt (or twelve 1 -cup mini
bundt pans).
2. In a large bowl, sift together the flour, cake flour, baking soda and powder, salt (A). Add the vegetable oil, softened butter, vanilla extract, lemon extract, eggs and buttermilk (B), and whisk until blended, slowly at first, and then rapidly for the last 20 seconds until no clumps are left. Stir in the lemon pudding and lemon zest.
3. Spoon the batter into the prepared pan, spreading it evenly with
a rubber spatula. Run a knife through the batter to eliminate any air pockets.(C)
4. Bake until a toothpick inserted comes out clean, 35 to 40 minutes. (D) Remove the cake to a wire rack and let for at least 20 minutes.
5. Set the pan on a rack to cool for 20 minutes. Invert the cake onto the
rack, remove the pan, and let the cake cool completely.
6. Make the glaze: In a small bowl, mix the powdered sugar, lemon extract (E) and milk until the mixture is smooth (F).
7. Transfer the cake to a serving plate (G). Pour the lemon glaze all over the bundt cake, allowing it to drip over the sides (H). Garnish with lemon zest, cut and serve!
8. Garnish with lemon zest, cut and serve!
Recipe tips
- If you're making the cake ahead, wrap it while still barely warm. Serve at room temperature, dusting the top with confectioners' sugar, if you like.
- Wrapped tightly in plastic, this cake will hold up for as long as a week.
You can freeze the cake for up to one month. - Never fill the pan more than two-thirds of the way with batter. For full-size loaf or bundt pans, leave over an inch of space at the top. For mini pans, divide the
batter evenly so the cakes bake at the same rate. - Know the signs of doneness. The cake is done when a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it. (For mini cakes, use a toothpick instead of a skewer.)
Recipe FAQs
Vanilla pudding mix will work here, too.
Yes, you can bake the batter in a loaf pan and bake 45 to 50 minutes. When filling the pan, leave at least an inch of space at the top.
How to Zest a Lemon
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Comments and ratings
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Lemon Bundt Cake
Ingredients
- 1 cup all-purpose flour
- 1 ¾ cup cake flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 ½ cups granulated sugar
- ⅔ cup vegetable oil
- 5 Tbs. unsalted butter, softened
- 1 tsp. vanilla extract
- 2 tsp. lemon extract
- 3 large eggs
- 1 ½ cups buttermilk
- 2 Tbs. lemon pudding mix
- Zest of one lemon, reserve a little for garnish
Lemon Glaze
- 2 cups powdered sugar
- 1 tsp. lemon extract
- ¼ cup milk
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat a 10 to 12-cup Bundt pan with cooking spray.
- In a large bowl, sift together the flour, cake flour, baking soda and powder, and salt.
- Add the vegetable oil, softened butter, vanilla extract, lemon extract, eggs and buttermilk, and whisk until blended, slowly at first, and then rapidly for the last 20 seconds until no clumps are left. Stir in the lemon pudding and lemon zest.
- Scrape the batter into the prepared pan and spread evenly using a rubber spatula. Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Remove the cake to a wire rack and let for at least 20 minutes.
- Meanwhile, make the glaze. In a small bowl, mix the powdered sugar, lemon extract and milk until the mixture is smooth.
- Invert the bundt cake pan out onto a serving platter and tap the pan to release the cake from it. Let cool completely. Pour the lemon glaze all over the bundt cake, allowing it to drip over the sides. Garnish with lemon zest, cut and serve!
Nutrition
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