Lemon Bundt Cake

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“This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from about.com”
READY IN:
1hr
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325; grease and flour a Bundt pan.
  2. Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
  3. Add the dry ingredients, alternating with the 1 cup of buttermilk .
  4. Put your lemon zest and lemon juice in last and mix well.
  5. Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
  6. Perform the "toothpick" test to make certain it is done but don't overcook !
  7. While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
  8. Allow cooked cake to cool on a rack for about an hour.
  9. Run a knife around cake in pan for easier removal.
  10. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
  11. Spread the glaze all over the cake.

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