Lemon Buttermilk Bundt Cake

Dessert | January 6, 2016 | By

bundt1After 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. 

Lemon Buttermilk Bundt Cake
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For the cake
  1. 2 sticks unsalted butter, at room temperature
  2. 2 cups sugar
  3. 4 large eggs, room temperature
  4. 1/3 cup grated lemon zest (6 to 8 large lemons)
  5. 3 cups all-purpose flour
  6. 1/2 tsp. baking powder
  7. 1/2 tsp. baking soda
  8. 1 tsp. kosher salt
  9. 1/4 cup freshly squeezed lemon juice
  10. 3/4 cup buttermilk, room temperature
  11. 1 tsp. vanilla extract
For the glaze
  1. 1 tbsp. lemon zest
  2. 5 tbsp. freshly squeezed lemon juice
  3. 1 1/2 cups confectioners’ sugar, sifted
  1. Heat oven to 350 degrees F. Grease and flour bundt pan. If using loaf pans, grease, flour and line the bottoms with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Adapted from Love and Cupcakes
Adapted from Love and Cupcakes
Christen in the Kitchen http://christeninthekitchen.com/


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