Best Lemon Bundt Cake Recipe

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Best Lemon Bundt Cake
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Ingredients
14
Count
Nutrition
458
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the cake: Adjust the oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour or brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter. Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and juice in small bowl; set aside to soften, 10-15 minutes.
  2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes;scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs;scrape down bowl again. Reduce to low speed;add about 1/3 of flour mixture,followed by 1/2 of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all the remaining buttermilk. Scrape bowl and add remaining flour mixture;mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incoprorate any remaining flour. Scrape into prepared pan.
  3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.
  4. For the glaze: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour 1/2 glaze over warm cake and let cool for 1 hour; pour remaining glaze over top of cake and continue to cool room temperature at least 2 hours. Cut into slices and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 457.66 Kcal (1916 kJ)
Calories from fat 151.02 Kcal
% Daily Value*
Total Fat 16.78g 26%
Cholesterol 93.57mg 31%
Sodium 249.93mg 10%
Potassium 122.15mg 3%
Total Carbs 72.81g 24%
Sugars 50.84g 203%
Dietary Fiber 0.9g 4%
Protein 5.3g 11%
Vitamin C 2.8mg 5%
Vitamin A 0.2mg 6%
Iron 1.7mg 9%
Calcium 53.1mg 5%
Amount Per 100 g
Calories 348.55 Kcal (1459 kJ)
Calories from fat 115.01 Kcal
% Daily Value*
Total Fat 12.78g 26%
Cholesterol 71.26mg 31%
Sodium 190.34mg 10%
Potassium 93.03mg 3%
Total Carbs 55.45g 24%
Sugars 38.72g 203%
Dietary Fiber 0.68g 4%
Protein 4.04g 11%
Vitamin C 2.2mg 5%
Vitamin A 0.1mg 6%
Iron 1.3mg 9%
Calcium 40.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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