Lemon Bundt Cake

It never fails around 3 pm every day, I am craving something sweet.  Not only sweet but filled with carbs!  I always try to be good about it but if I came face to face with this Lemon Bundt Cake — it will always win!

I have been wanting to make a lemon cake for some time. One that was simple, but delicious! One that didn’t have too much icing on top, just enough sweetness to bring out the flavors of the lemon. And most importantly, one that would satisfy my afternoon hunger shared with a cup of hot tea!

This is Ina Garten’s recipe for lemon cake. I decided to put it in a bundt pan so I could sprinkle some powdered sugar on top. The key to a good lemon cake is the lemon zest. You want to use enough to flavor the cake but not too much to overpower it.

The turned out great and it had just enough lemon flavor to it. I did use a combination of lemon juice and sugar for a little flavoring on top but the icing was simple powdered sugar.

Lemon Bundt Cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Chris


  • 2 sticks Unsalted Butter softened
  • 2 1/2 cups Sugar divided
  • 4 Eggs
  • 1/3 cup Lemon Zest (3 large lemons)
  • 3 cups Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3/4 cup Freshly Squeezed Lemon Juice divided
  • 3/4 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • Powdered Sugar


  1. Preheat oven to 350° and using 2 tablespoons of melted butter and 2 tablespoons flour, grease the bundt pan until it's completely greased

  2. In a stand mixer, mix the butter with 2 cups sugar (about 5 minutes)

  3. With the mixer on medium, add each of the eggs individually and then the lemon zest

  4. In a mixing bowl, sift together the flour, baking powder, baking soda and salt

  5. In another bowl, combine 1/4 lemon juice, the buttermilk, and the vanilla extract

  6. Alternating between the two, add a little of the dry ingredients, then a little of the wet and continue until you use up all the flour mixture and the buttermilk mixture. Make sure you end with the flour mixture

  7. Bake for 45 minutes to 1 hour or until the toothpick comes out clean

  8. In a small saucepan, dissolve the remaining 1/2 cup of sugar and 1/2 cup lemon juice over a low flame

  9. Let cool for about 10 minutes, remove the cake and let cool on a cooling rack with a cookie sheet underneath

  10. Next, spoon over the lemon juice/sugar mixture on top of the bundt cake and let cool

  11. Once cooled sift the powdered sugar on top and serve

Recipe Notes

This recipe is courtesy of Ina Garten -- and she's perfection so I didn't change anything. I just wanted to share because it's soooo good. This recipe can also be divided into two loaf pans instead of the bundt pan.

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