Lemon Bundt Cake
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Lemon Bundt Cake
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Lemon Bundt Cake

Preparation
20 MIN
Cooking
45 MIN
Cooling
4 H
Output
10 to 12 servings

Ingredients

Cake

Icing

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10-cup (2.5 litre) Bundt cake pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
  4. Spoon into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool. Unmould and cool completely on a wire rack. Set aside on a baking sheet.

Icing

  1. In a bowl, combine the icing sugar and lemon juice. If needed, add a little more juice or icing sugar so that the icing is just runny. Pour over the cooled cake letting the glaze drip over the sides.

Note

If you buy buttermilk, remember that any left over can be frozen for another recipe.

If you don’t have buttermilk, make a substitute with 1 tbsp (15 ml) of white vinegar per 1 cup (250 ml) of milk.

Comments

  1. This was the best, lightest lemon bundt cake I've ever made. I think the best bunt cake. Some commenters have had problems. If it's any help this is what I did: I followed the suggestions to cut the sugar to 330 g and to zest 3 lemons. Sift the dry ingredients; use really good butter; butter and eggs at room temp; make sure you've actually got 1/2 cup lemon juice and 1/2 cup buttermilk. And that's all I can say. The result was wonderfully light, moist and lemony. The glaze simple and effective.

  2. I also used 330g sugar with 3 lemon zests and the result was delicious. Very straightforward and no fuss. I served with whipped cream mixed with lemon curd which gave a light lemony cream to accompany. A big hit.

  3. I made this cake twice, the first it didn't turn out right. The top was collapsed in even before opening the oven. The second time same thing happened, I don't understand what I did wrong. Followed the recipe exactly. Would not recommend doing.

  4. I made this lemon cake,did not have bunt pan,used spring form pan, cake came out in pieces, crumbled, not sure what I did wrong, it tasted wonderful I rolled the directions. As stated Thank you Mary ontario

  5. I forgot to say that I reduced the quantity of sugar to 330g instead of 430g and it works perfectly, it is still sweet enough to everyone's taste in the family. I just made another one today and used 3 zests of lemon instead of 2 and I liked it better that way.

  6. This bundt cake is a lovely cake! Especially the day after or even if you can wait two days before eating it! I insist: I've made this cake several times now and it gets better if you wait at least a day( you'll see a difference in the flavour and texture of the cake). It became a classic for us too! Thank you for this yummy recipe :)

  7. Wow I can't believe the other comments, I must be the only one who thought this cake was terrible. Texture seems delicate and light while your taking it out of the pan and cutting it, but it's actually super greasy and just coats your tongue... yuck! and without the icing the actual cake portion only has a whisper of lemon flavor which just leaves it tasting off.

  8. This cake is our new favorite, my family loves it! Quick and easy with a nice lemony flavor, it’s so light and just melts in your mouth! Thanks a lot for this recipe

  9. I recently made this cake and OMG!!! it turned out so good, that my friends are asking me for the recipe. It's simple, easy and fast. I truly enjoyed making it..Thank you so much for sharing such great recipes with us and with the world....You are loved

  10. This cake is great, however on my first try i followed the recipe in the magazine (vol 13 no 3) . In this recipe it asks for milk and not butter milk, the result was not as good. The second time i made it i followed the recipe on line which asks for butter milk and the result was much more delicious.

  11. I made this cake twice last week and it is so yummy. Very refreshing.

  12. Delicious!

  13. This cake was yummy. My husband liked it alot. It was moist and nice lemon flavour.

  14. This cake was very moist and lemony, and the outside was a beautiful golden orange colour. I baked it in the Nordic Ware Jubilee bundt pan and it released perfectly (I used the Cook's Illustrated tip of creating a paste from 1 tbsp of melted butter and 1 of flour and brushed the pan with that). Yum! The only thing I might try to change was that the texture was a little coarser than I was hoping. Not sure what to change to fix that.

  15. I have a question regarding the sugar quantity, is it 1 cup or 430ml? Because I put 1 cup and it was very sour... Disappointing

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