Lemon Bundt Cake – Perfect for Summer Entertaining!

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Lemon Bundt Cake

One of my favorite flavors for spring or summer is lemon – it is so light & refreshing and there are so many delicious desserts with lemon. A favorite of mine is Lemon Bundt Cake, as it’s not only light & flavorful, but it also can be a beautiful, showy dessert when you entertain for a party or get-together.

This Lemon Bundt Cake recipe is a fairly easy recipe to make & it’s sure to be a hit with your guests! A beautiful, showy dessert for entertaining!

Lemon Bundt Cake:

Ingredients:

Cake:

1 cup unsalted sweet cream butter (room temp)
2 cups granulated sugar
3 large eggs (room temp)
3 cups unbleached all-purpose flour (sifted)
1/2 tsp baking soda
1/2 tsp salt
1 cups buttermilk
2 tbsp lemon zest (tightly packed)
2 tbsp fresh lemon juice

Glaze:

1/3 cup unsalted sweet cream butter (room temp)
3/4 cups granulated sugar
4 tbsp fresh lemon juice

Directions:

1. Preheat oven to 325 degrees.
2. Grease a 10″ bundt pan.
3. In a large bowl cream, the butter & sugar until light and fluffy.
4. Add the eggs one at a time beating each egg directly after it was added.
5. Sift flour, baking soda, and salt together in a second bowl.
6. Stir flour mixture into the egg mixture a few spoonfuls at a time alternating with buttermilk.
7. Begin and end with dry ingredients. Stir in lemon juice and zest.
8. Pour batter into greased bundt pan.
9. Bake on middle rack at 325 degrees for approximately 1 hour and 5 minutes. Check at 1-hour marker.
10. The cake will be ready when it pulls away from the sides of the pan and a toothpick comes out clean.
11. Immediately after removing the cake from the oven, start working on the glaze.
12. Begin to make the glaze by adding the ingredients to a small pan heating over medium-low heat.
13. Stirring often until butter is melted and sugar is dissolved.
14. Let cake cool completely before removing.
15. Invert onto a cake stand.
16. Poke holes in the top of the cake.
17. Gradually begin to pour the glaze on the top of the cake.
18. Just prior to serving, add fresh whipping cream dollops and lemon slices as garnish.

Printable Recipe for Lemon Bundt Cake:

Printable Recipe for Lemon Bundt Cake:

Lemon Bundt Cake

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• Author: Jen

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Ingredients

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Cake:

1 cup unsalted sweet cream butter (room temp)
2 cups granulated sugar
3 large eggs (room temp)
3 cups unbleached all-purpose flour (sifted)
1/2 tsp baking soda
1/2 tsp salt
1 cups buttermilk
2 tbsp lemon zest (tightly packed)
2 tbsp fresh lemon juice

Glaze:

1/3 cup unsalted sweet cream butter (room temp)
3/4 cups granulated sugar
4 tbsp fresh lemon juice

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Instructions

1. Preheat oven to 325 degrees.
2. Grease a 10″ bundt pan.
3. In a large bowl cream, the butter & sugar until light and fluffy.
4. Add the eggs one at a time beating each egg directly after it was added.
5. Sift flour, baking soda, and salt together in a second bowl.
6. Stir flour mixture into the egg mixture a few spoonfuls at a time alternating with buttermilk.
7. Begin and end with dry ingredients. Stir in lemon juice and zest.
8. Pour batter into greased bundt pan.
9. Bake on middle rack at 325 degrees for approximately 1 hour and 5 minutes. Check at 1-hour marker.
10. Doneness check: when the cake pulls away from the sides of the pan and a toothpick comes out clean.
11. Immediately after removing the cake from the oven start working on the glaze.
12. Begin to make the glaze by adding the ingredients to a small pan heating over medium-low heat.
13. Stirring often until butter is melted and sugar is dissolved.
14. Let cake cool completely before removing.
15. Invert onto a cake stand.
16. Poke holes in the top of the cake.
17. Gradually begin to pour the glaze on the top of the cake.
18. Just prior to serving add fresh whipping cream dollops and lemon slices as garnish.

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More Summer Dessert Recipes to Try:

S’mores Cheesecake Recipe

Blueberry Pie Recipe