Delicious Lemon Bundt Cake! Perfect for every occasion and even better with my delicious lemon buttercream icing (see link below for recipe).Or you can slather on the lemon curd as well!
“You guys like a bake sale, right? I mean we need money for the dance recital and you know I do an empowering lemon bundt!” Buffy The Vampire Slayer, Season 4. Ah Buffy.
She was a smart girl, that vampire slayer. She knew that there is nothing like a good lemon bundt cake! And this, my friends, is a delicious lemon bundt cake.
How to Make Lemon Bundt Cake
To make this amazing Lemon Bundt Cake, you’ll need the following ingredients:
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 4-5 tbsp lemon zest
- 1-2 tbp fresh lemon juice
- 3 cups flour
- 1 tbsp baking powder
- 1 1/4 cups milk
Follow these instructions to get your cake started!
- Kick the tires and light the fires to 350 degrees.
- Cream your butter, sugar and eggs with your mixer.
- Start zesting that lemon!
- Add the lemon zest into the sugar/butter mixture. Squeeze out the lemon juice and add it to the mixer as well.
- Whisk together your dry ingredients.
- Alternate the dry ingredients with the milk, slowly mixing them in.
- Pour into a greased and floured bundt pan and bake at 350 degrees for 45-50 minutes, or until a knife stuck in comes out clean. And why glaze it when you can ice it? Use my Lemon Buttercream Icing to make this one helluva lemon kick.
It’s easy to whip up and throw some icing on top!
Use my Lemon Buttercream Icing to make this one helluva lemon kick. Or my very popular How to Make a Lemon Glaze recipe. Have Saskatoons? Try my lemon Saskatoon loaf!
Betcha Buffy didn’t have icing as good as mine.
Happy baking!
Love,
Karlynn
Lemon Bundt Cake
Ingredients
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 4-5 tablespoons lemon zest
- 1-2 tablespoons fresh lemon juice
- 3 cups flour
- 1 tablespoon baking powder
- 1 1/4 cups milk
Instructions
- Kick the tires and light the fires to 350 degrees.
- Cream your butter, sugar and eggs with your mixer.
- Start zesting that lemon!
- Add the lemon zest into the sugar/butter mixture. Squeeze out the lemon juice and add it to the mixer as well.
- Whisk together your dry ingredients.
- Alternate the dry ingredients with the milk, slowly mixing them in.
- Pour into a greased and floured bundt pan and bake at 350 degrees for 45-50 minutes, or until a knife stuck in comes out clean. And why glaze it when you can ice it? Use my Lemon Buttercream Icing to make this one helluva lemon kick.
Notes
Nutrition
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DEB CURRIER says
Can I add blueberries to this recipe? I have frozen blueberries I’d like to use, how much would you recommend and should I coat them in flour before blending into batter? Thanks
Caroline says
I wish homemade cakes didnt have sooo much sugar. I’m looking at lemon Bundt cake. No one has ever said”I’d rather burn my house down than clean it” I’ve met a kindred spirit lol.
CJaxon says
Does the nutrition info on your recipes count by servings or the full recipe?
Mr. Kitchen Magpie says
It’s by servings, which you can adjust.
justanothersahmother says
I think you might have a bit of a photo mix-up here — unless I missed the part where you add chicken and garlic to the lemon Bundt. 😉
Beth says
I have you bookmarked to check out new stuff you post! This was soo good!
Missy says
Great recipe!
Connecticut says
The information and the detail were just perfect. I think that your perspective is deep, its just well thought out and really fantastic to see someone who knows how to put these thoughts down so well. Great job on this.
camelia vasilescu says
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
roberta scobie says
Hi Karlynn my name is Roberta just came across your Magpie Kitchen Great recipes please add me to your mailing list nice to meet you