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Lemon Bundt Cake

Try this rich, moist, bundt cake, top it with fresh fruits, icing or ganache


 150   0


  1. 2¼ cups all-purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. ¼ tsp salt
  5. ¾ cup unsalted butter (room temperature)
  6. 1¾ cups sugar
  7. 2 lemon zest
  8. 3 eggs
  9. ½ cup lemon juice
  10. ½ cup buttermilk


  1. Bundt cake pan


  1. Combined all dry ingredients.
  2. In ventray stand mixer, cream together butter, sugar, lemon zest over medium speed.
  3. Add in eggs one at a time, beat until smooth.
  4. Turn Ventray stand mixer to low speed, add in dry ingredients alternating with lemon juice and buttermilk. Blend until just mixed
  5. Pour batter into prepared pan.

Oven Directions

  1. Preheat oven to 350°F, butter and flour Bundt cake pan
  2. Bake cake for 45-50 mins, test with toothpick
  3. Remove from oven and cool for 15mins, remove cake and set aside to cool completely on wire rack



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