Old Fashioned Lemon Buttermilk Bundt Cake
Catch the last few rays of summer sunshine in a bite of Old Fashioned Lemon Buttermilk Bundt Cake. This bundt recipe is both nostalgic and modern and is sure to impress any houseguest or little picky eaters.
Equipment
- bundt pan
- stand mixer
- cooling rack
Ingredients
Lemon Buttermilk Bundt Cake
- 3 cups all-purpose flour sifted
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter 2 sticks
- 3 cups sugar
- 6 eggs
- 2 teaspoons Madagascar bourbon vanilla
- 1 cup buttermilk
- 1 tablespoon lemon juice
- zest of one lemon
Lemon Glaze
- 2 cups powdered sugar
- 1 tablespoon lemon juice or 1 teaspoon lemon extract
- ¼ cup butter softened
- 1 teaspoon Madagascar bourbon vanilla
Instructions
- Preheat oven to 325°. Grease and flour a bundt pan that is 9 or 10”. Tap the pan lightly against the countertop to loosen excess flour and pour it out.
- Measure three level and unpacked cups of flour. In a medium mixing bowl, whisk to combine the flour, baking soda, lemon zest and salt.
- In a stand mixer, cream the butter and sugar. Gradually add the eggs, lemon juice and vanilla extract. Beat on medium/high speed for four minutes more.
- Alternate adding a cup of the flour mixture and the buttermilk to the egg mixture. Continue alternating the additions until fully incorporated.
- Carefully pour the cake batter into the prepared bundt pan. Use a rubber spatula to gently smooth the surface.
- Bake in the preheated oven on the center rack. Do not open the oven door until the cake has baked for the full hour. The cake is done when it begins to pull away from the edges of the bundt pan.
- Let the cake cool in the pan for 10 minutes before inverting it on a wire cooling rack. If the cake doesn’t immediately release from the pan, lightly tap along the bottom and sides of the pan.
- Serve the cake immediately or store it in an airtight container at room temperature for up to three days.
Lemon Glaze
- In a stand mixer with whisk attachment, combine all ingredients. Whisk for several minutes until smooth. Slowly add milk until the desired consistency is reached.
Notes
VARIATIONS TO THIS RECIPE
- Skip the lemon in the glaze recipe and add 1 teaspoon of bourbon to give this bundt cake a boozy and rich flavor! Click here for the full recipe of Bundt Cake with Bourbon Glaze.
- Combine ⅓ cup of cocoa powder in the flour mixture to make a chocolate vanilla pound cake.
- Make this a vanilla poundcake by omitting the lemon in the glaze.
TIPS FOR STORING A BUTTERMILK BUNDT CAKE
My preference for storing a bundt cake is to leave it on the counter in an airtight container for up to three days. Honestly, we will eat it for several days beyond that, but for ultimate freshness try to eat it fast! I really love using a cake storage container like this one. To freeze a bundt cake, first allow it to cool completely after baking. Wrap the lemon buttermilk bundt cake in plastic wrap and add two layers of tin foil. I use this trick for making a cake ahead of time, like for a birthday party. The goal is to get it out of the freezer quickly, for example within a few weeks. For longer storage, I recommend using a vacuum sealer after the cake is pre-frozen. I have learned from personal experience that it is important to freeze the cake prior to vacuum sealing. Just ask the first few loaves of sourdough I tried vac sealing and flattened… oops!Nutrition
Calories: 600kcalCarbohydrates: 95gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 135mgSodium: 326mgPotassium: 101mgFiber: 1gSugar: 71gVitamin A: 743IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!