mom’s lemon butter bundt cake
So delicious that we have had multiple stories of family and friends not being able to just stop at 1 piece and sometimes not stopping at 2 or more pieces.
I will let your imagination do the job of unfolding what happened after that to save them the embarrassment of having these stories shared.
This cake really is that good and imagine how hard it is to stop at one piece when you love lemon.
For my family, cakes like this Mom’s Lemon Butter Bundt Cake were very common for us at Easter.
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Springtime is never complete until we have my Mom's Lemon Butter Bundt Cake. Your soul will be satisfied with a crispy, buttery bottom similar to old-fashioned buttermilk donuts. Kissed with the refreshing flavor of lemon, this is a must have this time of year.
Mom's Lemon Butter Bundt Cake
A completely satisfying cake with a crispy, buttery bottom similar to old-fashioned buttermilk donuts. Kissed with the refreshing flavor of lemon, this is a must have cake.
Course Dessert
Cuisine American
Keyword Lemon Bundt Cake, Lemon Cake From Scratch
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 14 servings
Calories 390 kcal
Ingredients
For the Cake
1/2 lb unsalted butter *room temperature
2 cups granulated sugar
3 large eggs
3 cups unbleached all-purpose flour *sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp lemon zest *tightly packed
2 tbsp lemon juice
For the Glaze
1/3 cup unsalted butter
3/4 cup granulated sugar
4 tbsp lemon juice
Instructions
Preheat oven to 325℉. Grease a 10" bundt pan.
In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.
Serve with whipped cream and berries.