Lemon Bundt Cake

Do you need a little bit of sunshine in your life? Try this Lemon Bundt Cake! It is full of vibrant lemon, sure to brighten your day!

As with a lot of the country, we have had our fair share of cold, cold temperatures. So what do I do when it’s 8 degrees outside and both my kids are sick?

Well, I bake a Lemon Bundt Cake, of course! I need a little sunshine and warmth in my life. Obviously, baking a cake that was loaded with great lemon flavor was the way to do that!

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This cake will make you feel like it is springtime! Oh, how I wish it was spring. After we just had those super, super cold days, this past weekend was just a glimpse of what spring is going to feel like! This cake is fresh, light and airy, and oh so moist (thanks to my friend, buttermilk).

I was super excited that I got to use my new (to me) bundt pan! I have never had one (not really sure why) and I recently found one at Goodwill for a mere $.50! I am so excited to try all my bundt cake recipes I have been storing up!

Lemon Bundt Cake

Lemon Bundt Cake

Serves: 10-12


For the Cake:

  • 1¼ cups granulated sugar plus 2 tablespoons for dusting pan
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (low-fat is fine)
  • ⅓ cup oil (I use grapeseed)
  • 1 lemon, zested and juiced
  • 1 teaspoon ginger
  • 2 eggs
  • 1 egg white

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons buttermilk
  • 1 lemon, zested and juiced


  • Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with cooking spray and then sprinkle the bottom and sides with 2 tablespoons of sugar.
  • In a large bowl, whisk the remaining 1¼ cups sugar, flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, oil, lemon zest and juice, ginger, eggs, and egg white.
  • Add the buttermilk mixture to the flour mixture and stir until combined.
  • Pour batter into the pan, distributing evenly. Bake for 45-50 minutes or until the cake is golden brown and a toothpick comes out clean. Once done, let the cake cool in the pan for about 10 minutes and then remove it to a wire rack or other place to cool out of the pan.
  • To make the glaze, in a small bowl or large measuring cup, whisk together the powdered sugar, buttermilk, lemon zest, and juice. Stir until smooth, adding more buttermilk if needed to obtain a thinner consistency or more powdered sugar to obtain a thicker consistency.
  • Place the cake on a serving plate. Pour the glaze over the cake, allowing it to drip down the sides. Let the cake sit with the glaze for about 10 minutes, allowing the glaze to set and harden.
    Recipe Source: Adapted from Comfort Classics

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