Fresh Lemon-Buttermilk Bundt Cake
My family loves all things lemon, so when a friend gave us a bunch of lemons from her tree, we were all happy. But what to do with all those lemons? We decided to make a lemon-buttermilk Bundt cake, since I just found my old hand-me-down family Bundt pan in a box in the garage and wanted to try it out.
I have to say, the results were fantastic! The fresh lemon flavor really comes through, and the moist cake with a crisp crust and lemony glaze is a real springtime treat. A slice is perfect with a cup of coffee or tea. We'll definitely be making this again.
Ingredients
for the cake
- 1 cup (2 sticks) unsalted butter, at room temperature (plus more for greasing pan)
- 3 cups all purpose flour (plus more for flouring the pan)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 1/2 cups granulated sugar
- Grated zest of 8 lemons
- 4 eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
for the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon buttermilk
- 1 teaspoon grated lemon zest
Directions
Preheat your oven to 350ºF. Butter and flour your Bundt pan and set aside.
In a medium mixing bowl, whisk together flour, salt, and baking powder. In a large bowl, combine sugar and lemon zest and rub together with your fingertips until lemon and sugar are well blended.
Add butter to lemon sugar mixture and beat until light and fluffy (about 4 minutes) with an electric mixer at high speed. Add eggs, one at a time, beating between each addition. Add lemon juice and beat for another 4 minutes or so until light and fluffy. Scrape down the sides of the bowl with a rubber spatula if necessary.
Reduce mixer speed to low and add dry ingredients (in 3 additions) alternately with the buttermilk (in 2 additions). Begin and end with the dry ingredients.
Pour batter into prepared Bundt pan. Smooth top and tap pan against the counter a couple times to remove air bubbles.
Bake for 40-60 minutes or until cake begins to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert cake onto a wire rack, remove pan, and let cool completely.
While the cake cools, make the glaze. Combine powdered sugar, 1 1/2 tablespoons lemon juice, and 1 tablespoon buttermilk in a small bowl. Stir until smooth. Drizzle the glaze over the warm cake. Sprinkle with lemon zest after glaze cures.
