Lemon Buttermilk Bundt Cake
After I bought this pretty new bundt pan, I’m on a mission to use it more. I think I’ll probably make a cake a month, and be sending most of it to work (which is what happened to this Lemon Buttermilk Bundt Cake).
I really loved the tart lemon flavor mixed with the richness of the buttermilk. To top it all off, the cake was super moist! If you don’t have a pan like this, then you can easily make it into a small loaf pan, bake it a little bit longer and call it pound cake! Just make sure the toothpick tester comes out clean in the middle and you aren’t using a bigger sized loaf pan (it may never cook in the middle before it over-browns on top).
So (I think) this concludes some sugary recipes for a while. It’s time for me to stop eating so many sweets so things might get a little healthy around here. We’ll see. For now, enjoy this cake 🙂
Read on for the recipe.
- 2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. lemon zest
- 5 tbsp. freshly squeezed lemon juice
- 1 1/2 cups confectioners’ sugar, sifted
- Heat oven to 350 degrees F. Grease and flour bundt pan. If using loaf pans, grease, flour and line the bottoms with parchment paper.
- Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
- Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into bundt pan and bake for 1 hour, or until a cake tester comes out clean. Let cake cool about 10 minutes and invert onto a cooling rack set over a baking sheet. Let cake cool completely, about an hour or two longer.
- For glaze, combine confectioners’ sugar and the lemon juice in a bowl, mixing with a whisk until smooth. Spoon over top of cake, and allow glaze to drizzle down the sides.