Mom’s lemon butter bundt cake

Mom’s lemon butter bundt cake

Mom’s lemon butter bundt cake best recipe.

Mom’s lemon butter bundt cake

Easy Lemon Butter Cake

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.

How To Make Mom's Irresistible Lemon Butter Bundt Cake


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


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 the egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with dry ingredients. Stir in lemon juice and zest.

Pour batter into greased bundt pan. Bake on the middle rack for approximately 1 hour and 5 minutes. Check at 1-hour marker. The cake is done when it pulls away from the sides of the pan and the tester comes out clean.

Once the cake is out of the 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 the cake and pour glaze evenly over the top.

Let cake cool completely before removing. Invert onto a plate or cake stand and dust with powdered sugar.

Serve with whipped cream and berries.


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