Lemon Buttermilk Bundt Cake
Lemon Bundt Cake made with buttermilk and fresh lemon is a great cake for dessert or even brunch. It has a tender, moist crumb and is so easy to make!
Equipment
- 1 large bundt pan
Ingredients
- 1 cup butter (softened)
- 1¾ cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla
- 3 cups pastry/cake flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt**
- 1 cup buttermilk (room temperature)
- zest of 1 lemon
- 1 tablespoon lemon juice
*To make homemade pastry flour - for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together to remove any lumps.
**If you use unsalted butter add ¼ teaspoon of salt.
Instructions
- Preheat oven to 350F (180C). Grease and flour a 10"(25cm) bundt cake pan.
- In a large bowl cream butter and sugar for 5-6 minutes. Beat in the eggs, one at a time, beat well after each addition. Beat in the vanilla, lemon juice and lemon zest
- In a medium bowl whisk the flour, baking powder, baking soda and salt.
- Alternately add the flour mixture and buttermilk to the butter mixture starting with the flour. The batter will be thick.
- Transfer the batter to the prepared pan. Bake for approximately 45-50 minutes or until a toothpick comes out dry or 2 to 3 crumbs are attached.
- Let the cake cool in the pan then transfer it to a plate. Dust with powdered sugar if desired before serving. Enjoy!
Notes
To make homemade buttermilk, for 1 cup of buttermilk I substitute with 1 tablespoon of lemon juice or white vinegar, 1/4 cup of cream and 3/4 cup of whole milk. Stir the ingredients together and let sit for about 10-15 minutes stir to combine then it's ready to use.
I found this cake had a nice lemon flavour if you like a stronger flavour than you can double the zest and juice.
For room temperature ingredients remove from the fridge 1-2 hours before using depending on the warmth of your home.
Any leftover cake can be stored in a covered cake dish at room temperature. It will keep for up to 2 days.
To freeze the cake wrap the completely cooled cake in plastic wrap then place in a freezer safe container or bag. It will keep for up to 2 months in the freezer.
Nutrition
Calories: 473kcalCarbohydrates: 65gProtein: 7gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 311mgPotassium: 102mgFiber: 1gSugar: 36gVitamin A: 688IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was!