Lemon Buttermilk Bundt Cake

Moist, lemony and full of sweet fluffy cake. 

Nothing beats a sweet, lemony cake on a Monday night. Especially when you've had a failed baking session the day before and loads of homework to finish in the weekend. 

This lemon bundt cake is super easy, and is "fluffened" up by buttermilk. 

The cake starts off with creaming butter, sugar and lemon zest, before adding eggs, lemon juice and then alternating with buttermilk and the dry ingredients. Really simple, no fuss and can be done without a machine. I used mine to make things much easier. 

The texture of the cake is really soft and fluffy, and you get that wonderful lemony smell wafting through the kitchen. I omitted lemon extract simply because I didn't have any on hand, and I the cake was lemony enough for my test with a little extra zest, but add the extract if you wish. 

The cup of buttermilk can be easily replaced by 1 tablespoon of vinegar and a cup of plain milk. 

This recipe yields a standard 12 cups bundt pan, but I divided the recipe into 3 to fit in into my small 4 cup bundt pan. Remember to butter and flour your bundt pan well so the cake won't stick! 

I also omitted the glaze in this recipe, to make things more suitable for a good weekend breakfast. The glaze recipe is included in the recipe below. 

You can visit my Instagram @brendieee for other foodie pictures :)

Lemon Buttermilk Bundt Cake 

Adapted from http://traceysculinaryadventures.com/2013/03/glazed-meyer-lemon-buttermilk-bundt-cake.html 



3 cups (13 1/2 ounces) all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons Meyer lemon zest

1 1/2 cups granulated sugar

1/2 cup (1 stick) unsalted butter, at room temperature

3 tablespoons Meyer lemon juice

1/2 teaspoon lemon extract

3 large eggs, at room temperature

1 cup low-fat buttermilk


1 cup (4 oz) confectioners’ sugar

2 teaspoons low-fat buttermilk

3-4 teaspoons Meyer lemon juice


1. Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

2. In a large bowl, whisk together the flour, baking powder, salt and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and the cream the butter and sugar mixture on medium speed until light and fluffy, about 3-4 minutes. 

3. Mix in the lemon juice and extract. Add the eggs, one at a time, beating well after each addition. 

4. Alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients and beating just until combined.

5. Transfer the batter to the prepared pan, smoothing the top. Bake for about 45 minutes, or until a toothpick inserted in the cake comes out clean. (If you have halved or divided the recipe by 3, bake for 20-25 min and check regularly) Remove the pan to a wire rack and let the cake cool for 10 minutes before turning it out of the pan. Allow to cool completely.

6. To make the glaze: In a medium bowl, whisk together the confectioners’ sugar, buttermilk and 3 teaspoons of the Meyer lemon juice. I like my glaze super thick but if you want a thinner consistency add some of the remaining Meyer lemon juice until you reach your desired consistency. Drizzle over the cooled cake and allow to set before serving.

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