Lemon-Buttermilk Bundt Cake
Lemon-Buttermilk Bundt Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Butter and flour Bundt pan; set aside.
Whisk baking powder, salt, and 3 cups flour in a medium bowl.
Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar.
Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes.
Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
Reduce speed to low.
Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
Scrape batter into prepared pan; smooth top.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes.
Transfer to a wire rack and let cake cool in pan for 10 minutes.
Invert cake onto rack; remove pan and let cool completely.
DO AHEAD: Cake can be made 2 days ahead.
Store airtight at room temperature.
Combine preserves and lemon juice in a small saucepan.
Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes.
Strain glaze into a small pitcher or bowl; discard solids in strainer.
Pour glaze over cooled cake and let sit for at least 10 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
