An easy, from-scratch lemon bundt cake recipe that is packed with citrus flavor thanks to lemon zest, lemon juice & a warm lemon simple syrup. Tender, tangy & sweet!
Preheat oven to 350°F. Grease bundt pan thoroughly with shortening.
Combine flour, baking powder, salt and lemon zest in a bowl. Whisk to combine. Set aside.
3 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, Zest of 3 large lemons
Place butter and sugar in a large bowl. Cream until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing after each addition. Stir in vanilla.
Add ½ of flour mixture to the batter. Beat until just combined. Pour in buttermilk and lemon juice. Beat to combine. Stir in remaining flour mixture until just combined, scraping sides and bottom of the bowl to make sure everything is mixed together. Batter will be thick.
¾ cup buttermilk, ¼ cup freshly squeezed lemon juice
Pour into prepared pan and use back of spoon or offset spatula to level. Bake for 40-50 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan for 10 minutes then invert into wire rack placed on sheet pan. Brush with lemon syrup (see instructions below).
To make lemon syrup:
Combine sugar and lemon juice in a small saucepan. Heat over medium heat just until sugar is dissolved.
½ cup granulated sugar, ⅓ cup freshly squeezed lemon juice
Brush warm cake with warm lemon sugar syrup, pausing to let syrup absorb as needed. Allow cake to cool completely.
To make glaze:
Whisk together melted butter, powdered sugar, salt and 1 ½ tablespoons of lemon juice. Glaze will be thick. Add additional lemon juice by teaspoon if needed until it reaches the desired consistency. Pour glaze over cake and allow to set briefly before cutting.
1 cup powdered sugar, 2 teaspoons melted butter, 1½ tablespoons freshly squeezed lemon juice, pinch of salt
Notes
Be sure to thoroughly grease every nook and cranny of a 10-12 cup bundt pan to ensure the cake doesn't stick. I prefer using shortening because it doesn't pool in the bottom of the pan like a spray oil can. Refrain from using butter as the milk solids can cause stickiness when baked. You can also coat the greased pan with a light dusting of granulated sugar or almond flour as extra insurance against sticking.
Room temperature ingredients will mix together more easily.
Oven temperatures can vary so check your cake 5 minutes before the recommended baking time is complete. A toothpick inserted in the center of the cake should come out clean if the cake is done.
Let the cake cool in the pan for only 10 minutes before inverting onto wire rack placed on sheet pan. It is more likely to stick if you let it cool completely in the pan.
Take your time brushing the cake with the lemon syrup to allow it to completely absorb before adding more.
Drizzle the powdered sugar glaze over the bundt once cake is completely cool otherwise it will be absorbed by the warm cake.
Store leftover bundt cake covered on the counter for up to four days.