Best 7 Lemon Buttermilk Bundt Cake Recipes

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If you're looking for a delectable dessert that's perfect for any occasion, look no further than the classic lemon buttermilk bundt cake. With its moist and fluffy texture, tangy lemon flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. The secret to this cake's success lies in the combination of buttermilk and lemon, which gives it a light and airy texture with a hint of citrusy goodness. The bundt pan, with its intricate design, helps to create a beautiful and elegant presentation that will impress your guests. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will guide you through each step of the process, ensuring that you end up with a stunning and delicious lemon buttermilk bundt cake that will be the star of your next gathering or special occasion.

Let's cook with our recipes!

LEMON-BUTTERMILK BUNDT CAKE



Lemon-Buttermilk Bundt Cake image

Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.

Provided by Alison Roman

Categories     Cake     Dessert     Bake     Easter     Lemon     Spring     Buttermilk     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour plus more for pan
1 tablespoon baking powder
2 teaspoons kosher salt
2 1/2 cups sugar
Finely grated zest of 8 lemons (about 1/2 cup)
4 large eggs
1 cup buttermilk
3/4 cup apricot or peach preserves
1/4 cup fresh lemon juice
Special Equipment
A 12-cup Bundt pan

Steps:

  • Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
  • Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
  • Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
  • Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
  • Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.

LEMON BUTTERMILK BUNDT CAKE



Lemon Buttermilk Bundt Cake image

This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com

Provided by JanetB-KY

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
lemon glaze
1 1/2 cups powdered sugar
1/4 cup butter, melted
2 -4 tablespoons fresh lemon juice (enough to make glaze spreadable)
lemon zest (optional)

Steps:

  • Preheat oven to 325; grease and flour a Bundt pan.
  • Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
  • Add the dry ingredients, alternating with the 1 cup of buttermilk .
  • Put your lemon zest and lemon juice in last and mix well.
  • Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
  • Perform the "toothpick" test to make certain it is done but don't overcook !
  • While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
  • Allow cooked cake to cool on a rack for about an hour.
  • Run a knife around cake in pan for easier removal.
  • Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
  • Spread the glaze all over the cake.

Nutrition Facts : Calories 379.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 77.8, Sodium 343.4, Carbohydrate 61.4, Fiber 0.8, Sugar 40.9, Protein 5.1

LEMON BUTTERMILK RHUBARB BUNDT CAKE



Lemon Buttermilk Rhubarb Bundt Cake image

Make and share this Lemon Buttermilk Rhubarb Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsalted butter
1 3/4 cups sugar
1 lemon, zest of
3 eggs
1/2 teaspoon lemon oil
3/4 cup buttermilk
1 lb rhubarb, trimmed and very thinly sliced (3 cups or 12 oz. prepped)
2 cups sifted powdered sugar, more if needed
1 lemon, juice of
1 tablespoon soft unsalted butter

Steps:

  • Preheat oven to 350°.
  • Butter a 10-cup Bundt pan.
  • Sift the 2 1/2 cups flour, the baking powder, and salt together in a bowl.
  • Using an electric mixer with beaters or paddle attachment, cream the butter, sugar, and lemon zest together on med-high speed for 3-5 minutes, until light and fluffy.
  • Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil.
  • Stir in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture; the batter will be very thick.
  • Toss the rhubarb with the 2 T flour and fold half of the rhubarb into the batter.
  • Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top.
  • Bake for 30 minutes, then rotate pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched.
  • Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.
  • Glaze-whisk the powdered sugar, lemon juice, and butter together.
  • The mixture should be thick; if not, whisk in another tablespoon or two of powdered sugar.
  • Spread glaze over the cake as soon as you remove the cake from the pan.
  • Store-covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

LEMON BUTTERMILK CAKE



Lemon Buttermilk Cake image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Provided by Dianne Rossmando

Categories     Cake     Dairy     Egg     Dessert     Bake     Lemon     Shower     Butter     Buttermilk     Lemon Juice     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) Bundt cake or 36 cupcakes

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon lemon zest
5 tablespoons lemon juice
4 large eggs, at room temperature
3/4 cup confectioners' sugar, plus more as needed

Steps:

  • 1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
  • 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
  • 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
  • 4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
  • 5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
  • 6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.

LEMON-BUTTERMILK POUND CAKE



Lemon-Buttermilk Pound Cake image

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON BUNDT CAKE RECIPE BY TASTY



Lemon Bundt Cake Recipe by Tasty image

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.

Provided by Katie Aubin

Categories     Desserts

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, 2 sticks, room temperature
2 cups granulated sugar
1 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons lemon zest
¼ cup lemon juice
1 teaspoon vanilla extract
1 cup whole milk
nonstick cooking spray, for greasing
½ cup granulated sugar
¼ cup lemon juice
2 cups powdered sugar, sifted
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Make the cake: In a medium bowl, whisk together the flour and baking powder.
  • In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
  • Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
  • Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
  • Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
  • While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
  • Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
  • After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
  • Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
  • Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
  • Transfer the cake to a serving platter, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams

Tips and Conclusion

Tips:

  • To ensure a moist and flavorful bundt cake, use fresh buttermilk and lemon zest. You can also add a teaspoon of lemon extract for an extra burst of flavor.
  • Don't overmix the batter or your bundt cake will be tough. Mix just until the ingredients are combined.
  • Baking times may vary depending on your oven, so keep an eye on the cake and test it with a toothpick to make sure it's done before removing it from the oven.
  • Allow the cake to cool completely before glazing it. This will help the glaze set properly.
  • You can store the glazed bundt cake at room temperature for up to 3 days.

Conclusion:

This Lemon Buttermilk Bundt Cake is a delicious and refreshing treat that's perfect for any occasion. With its moist, fluffy texture, tangy lemon glaze, and beautiful presentation, this cake is sure to be a hit. Whether you're serving it at a party, potluck, or simply enjoying it as a snack, this Lemon Buttermilk Bundt Cake is sure to please.

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