Buttermilk Bundt Cake with Lemon Glaze Recipe

Name: Buttermilk Bundt Cake with Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing; 3 1/2 cups all-purpose flour, plus more for dusting; 3/4 teaspoon fine salt; 1/2 teaspoon baking soda; 3/4 cup vegetable shortening, at room temperature; 2 1/2 cups granulated sugar; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup buttermilk, at room temperature; 3 tablespoons fresh lemon juice; 1 cup confectioners sugar; 1/2 teaspoon finely grated lemon zest; 2 1/2 tablespoons fresh lemon juice; 1 teaspoon unsalted butter, melted; Pinch of fine salt

Servings: persons

1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
3 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup vegetable shortening, at room temperature
2 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
3 tablespoons fresh lemon juice
1 cup confectioners sugar
1/2 teaspoon finely grated lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon unsalted butter, melted
Pinch of fine salt

1
Make the cake Preheat the oven to 325.
2
Generously butter a 10-inch Bundt pan and dust with flour.
3
In a medium bowl, whisk the 3 1/2 cups of flour with the salt and baking soda.
4
Make the cake In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the shortening at medium-high speed until smooth.
5
Add the granulated sugar and beat until light and fluffy, about 2 minutes.
6
At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl.
7
Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients.
8
At low speed, beat in the lemon juice.
9
Make the cake Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface.
10
Bake in the middle of the oven for about 1 hour and 15 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of the cake comes out clean.
11
Let the cake cool on a rack for 30 minutes, then turn it out on a platter or cake stand to cool completely.
12
Make the Glaze In a medium bowl, whisk the confectioners sugar with the lemon zest, lemon juice, butter and salt until smooth.
13
Drizzle the glaze overthe top of the cake, letting it drip down the sides.
14
Let stand for 20 minutes until the glaze is set.
15
Cut the cake into wedges and serve.

1936

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing, 3 1/2 cups all-purpose flour, plus more for dusting, 3/4 teaspoon fine salt, 1/2 teaspoon baking soda, and more.

Yes, Buttermilk Bundt Cake with Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Bundt Cake with Lemon Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions