Lemon Bundt Cake

Kitchen Tested
  • Yield
  • Prep 15 minutes
  • Cook 45 minutes

Top this lemon cake with strawberries and whipped cream for the perfect summer dessert.

Lemon Cake Recipe
Mallory Viscardi


1 1/2 sticks butter
1 3/4 cups granulated sugar
4 large eggs
1/4 cup lemon juice, fresh
2 tablespoons lemon zest
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk


  1. Preheat the oven to 350 F. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a separate bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon zest and beat well.
  3. Alternately add flour and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition.
  4. Pour batter into prepared bundt pan. Bake at for 45 minutes, until a toothpick inserted into the cake comes out clean.



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