Lemon Bundt Cake Recipe

Name: Lemon Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3 cups Cake Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 Lemon, Zested; 4 Large Eggs; 1-1/2 cup Caster Or Granulated Sugar; 1/4 cups Lemon Juice; 1 cup Vegetable Oil; 1 cup Buttermilk; FOR THE ICING:; 1 cup Icing Sugar; 1 teaspoon Lemon Juice; 4 Tablespoons Heavy Cream

Servings: persons

FOR THE CAKE:
3 cups Cake Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 Lemon, Zested
4 Large Eggs
1-1/2 cup Caster Or Granulated Sugar
1/4 cups Lemon Juice
1 cup Vegetable Oil
1 cup Buttermilk
FOR THE ICING:
1 cup Icing Sugar
1 teaspoon Lemon Juice
4 Tablespoons Heavy Cream

1
For the cake:
2
Preheat oven to 180u00b0C (350u00b0F or Gas 4). Grease a 10-inch bundt pan, and set aside.
3
Whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
4
Whisk together eggs. Add sugar and whisk until combined. Add lemon juice and vegetable oil, and whisk until combined. Mix in the dry ingredients, alternating with the buttermilk.
5
Pour batter into prepared bundt pan and bake 45-50 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let cool in the pan for 15 minutes before removing and letting cool completely on a wire rack.
6
For the icing:
7
Whisk together icing sugar, lemon juice, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The icing should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.

1685

kcal

Calories

122

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 3 cups Cake Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Lemon Bundt Cake 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.

Lemon Bundt Cake

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