nothing bundt cake lemon recipe

4.5 from 1907 votes

A moist and tender lemon bundt cake with a bright citrus flavor. Perfect for any occasion, this cake is easy to make and stays fresh for days.

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Prep Time15 mins

Cook Time35 mins

Resting Time0 mins

Total Time50 mins

Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter softened

1 1/2 cups granulated sugar

3 large eggs

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup buttermilk

For the Lemon Glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk

👨‍🍳Directions

1Preheat oven to 350°F. Grease and flour a 10 inch bundt pan.

2In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.

4Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla.

5Add the flour mixture in three parts, alternating with buttermilk, starting and ending with flour. Mix just until combined.

6Pour batter into the prepared bundt pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

7Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

8For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.

🔧Equipment

10 inch bundt pan

Mixing bowls

Electric mixer

Whisk

Microplane or zester

Measuring cups and spoons

Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 280mg🌾Total Carbs: 47g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

For a lighter version, you can substitute low fat buttermilk and reduce the sugar by 1/4 cup. The cake also freezes well for up to 3 months.

Watch Video Of How Nothing Bundt Cake Lemon Recipe Works

I hope you give this nothing bundt cake lemon recipe a try. It is simple to make and always turns out perfectly moist and flavorful. Whether you serve it at a family dinner or a holiday party, it is a dessert that everyone will enjoy.

❓ Frequently Asked Questions About Nothing Bundt Cake Lemon

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor and brightness. Bottled lemon juice can be used in a pinch but the taste will not be as vibrant.

2. How do I store this lemon bundt cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

3. Can I make this cake gluten free?

Yes, you can substitute a 1 to 1 gluten free all purpose flour blend. The texture may be slightly denser but it will still taste great.

4. Why did my cake stick to the pan?

Make sure to generously grease and flour the bundt pan, paying attention to all the crevices. Let the cake cool in the pan for exactly 10 minutes before turning out.

5. Can I add poppy seeds to this recipe?

Absolutely. Fold in 2 tablespoons of poppy seeds with the flour mixture for a lemon poppy seed variation.

nothing bundt cake lemon recipe

The Best nothing bundt cake lemon recipe