Lemon Bundt Cake
Recipe type: Baking
Cuisine: Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
Our lemon bundt cake recipe is moist and tangy, complete with a lemon glaze.
  • 2 ¼ cups plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarb soda( baking soda)
  • ¼ teaspoon salt
  • 175 g (¾ cup) unsalted butter, softened
  • 1 cup sugar
  • Grated zest of 2 lemons
  • 3 eggs
  • 125 ml (½ cup) freshly squeezed lemon juice
  • 125 ml (½ cup) buttermilk
  • Icing
  • 1 ½ cups icing sugar, sifted
  • 30 ml (2 tablespoons) lemon juice, approximately
  1. Preheat the oven to 180 °C (350 °F). Generously butter and flour a 2.5 litre (10 cup) Bundt cake pan.
  2. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
  4. Pour into the prepared pan and bake for about 45 minutes or until a cake tester inserted in the centre of the cake comes out clean. Allow cake to cool on a wire rack.
  5. Icing: In a bowl, combine the icing sugar and lemon juice. If necessary, add a little juice or icing sugar so that the icing is runny. Pour over the cooled cake so that the glaze drips over the sides.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/2014/05/lemon-bundt-cake/