Mom’s Lemon Butter Bundt Cake
Springtime is never complete until we have my Mom’s Lemon Butter Bundt Cake. Your soul will be satisfied with a crispy, buttery bottom similar to old-fashioned buttermilk donuts. Kissed with the refreshing flavor of lemon, this is a must have this time of year.
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You Guys!!!! This cake is so delicious…
So delicious that we have had multiple stories of family and friends not being able to just stop at 1 piece and sometimes not stopping at 2 or more pieces.
I will let your imagination do the job of unfolding what happened after that to save them the embarrassment of having these stories shared.
This cake really is that good and imagine how hard it is to stop at one piece when you love lemon.
For my family, cakes like this Mom’s Lemon Butter Bundt Cake were very common for us at Easter.
My mom adored Easter so it doesn’t surprise me that she found one of the most popular old-fashioned bundt cakes and adjusted it with flavors our family loves.
I don’t know where this recipe originated as it is written on an old piece of paper that has seen better days.
Eating this brings back fond memories of a kitchen filled with the sweet smells of cake baking and joyful Easter Sundays eating it.
Tips About Mom’s Lemon Butter Bundt Cake
- Room Temperature Ingredients- Ensure your butter and eggs are at room temperature. This promotes even mixing and a smoother batter.
- Sifting Flour- Sift the flour for a lighter, fluffier cake. This helps to incorporate air and prevents lumps.
- Zest Techniques- When zesting lemons, make sure to only get the yellow outer layer, avoiding the bitter white pith.
- Glazing Hot vs. Cold- For a more absorbent cake, glaze while the cake is hot. For a glossy finish, let the cake cool before applying the glaze.
- Avoid Dense Cake- Don’t over mix the batter once the eggs are added.
- Prevent Over Baking- Check for doneness early. The cake is done when it springs back lightly and a toothpick comes out clean.
- Don’t be fooled- by the center of the cake as this bundt cake is fully baked. What you are seeing is the ooey gooey lemon butter glaze that oozes down into this cake.
- Large Chopstick– Works great to poke holes on the top of the cake.
- For a bit healthier spin- Use grass-fed, pasture raised butter and pasture raised eggs.
Variations to Explore
- Blueberry Lemon Bundt- Gently fold in fresh or frozen blueberries into the batter before pouring it into the pan. The burst of blueberries complements the citrusy flavor.
- Lemon Poppy Seed Twist- Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch and nutty flavor.
- Lemon-Lime Fusion- Mix in some lime zest and juice for a citrusy medley that adds a unique twist to the classic lemon cake.
- Frosting– Top with a cream cheese frosting once cooled.
- Add Ons- Include 1/2 cup white chocolate chips or chopped nuts to the batter.
Serving Suggestions
This Lemon Butter Bundt Cake pairs wonderfully with:
- Whipped Cream- A dollop of freshly whipped cream adds a light and airy texture to each bite.
- Fresh Berries- Strawberries, blueberries, or raspberries bring a burst of freshness and vibrant color to your dessert.
- Lemon Sorbet- For an extra citrus kick, serve a scoop of lemon sorbet alongside a slice of the cake.
Storing and Freezing the Cake
Leftover lemon bundt cake can be stored covered at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.
To Freeze
- Allow the cake to cool completely first.
- Wrap tightly in plastic wrap, then foil. This prevents freezer burn.
- Place in an airtight freezer bag or container.
- The cake can be frozen for up to 3 months.
To Thaw
- Thaw the cake overnight in the refrigerator.
- Unwrap and bring to room temperature before serving.
- The texture may be slightly different after thawing, but will still taste delicious!
- If the cake was glazed before freezing, the glaze may weep a little as it thaws. Simply blot with a paper towel before serving.
Frequently Asked Questions
Can I make this in a regular cake pan instead of a bundt pan?
Yes, you can bake this in two 8-inch or 9-inch round cake pans. Reduce the baking time to 30-35 minutes and test for doneness.
What kind of lemon juice and zest should I use?
For the best flavor, use fresh squeezed lemon juice and zest from unwaxed lemons. Bottled juice will work but may not have as much lemon flavor.
Can I use Greek yogurt instead of buttermilk?
Yes, you can substitute an equal amount of plain Greek yogurt.
Can I use salted butter instead of unsalted butter in the cake?
While you can use salted butter, it’s recommended to stick with unsalted butter to have better control over the salt content in your cake.
Can I substitute buttermilk with regular milk?
Buttermilk contributes to the cake’s tenderness and tanginess. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Mom's Lemon Butter Bundt Cake
Ingredients
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
Instructions
- 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 egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
- Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
- Once cake is out of 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 cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.
- Serve with whipped cream and berries.
Notes
Nutrition
This recipe is part of Meal Plan Monday.
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I tried to make this cake today. I tried twice and both times the bottom half stuck in the pan. I followed the directions exactly as written down to letting it cool completely and greasing the pan. I can’t figure out why this happened. I salvaged enough to serve to guests. It tastes great but because it stuck (twice) I can’t give a good rating.
I’ve found that Pam for baking is a real winner. Everything always comes out beautifully. Cakes, muffins and cupcakes etc.
That’s a great tip. Thank you Cayhy!
This cake definitely needs the glaze, without it you really can’t tell that it has lemon in it.
I don’t know how anyone got this out of the Bundt pan! I greased and Pam-sprayed mine and it stuck terribly to the pan and came out in half. I think the directions should call for greasing and flouring the pan. It tastes good, but I would never make again fas it was a disaster intended for Easter dinner ☹️
I LOVE this cake! We have made it twice now. As for not tasting lemony enough, I zested 7 small lemons and packed as much as I could into 2 Tbsp. That helped the overall taste of the cake. First time, I made the cake, I greased it good with butter and most of it came out perfectly once I let it cook all the way. The second time, I tried someone else’s truck to rub melted shortening on the pan and that didn’t work. I think part of it is the glaze that causes it to stick so badly on the bottom. Next time, I think I’ll let it cool. Then flip it out to see if it comes out better. THEN glaze both bottom and top. I know it may sound dumb but maybe I’ll get better results. 🤷♀️ Anyway! Thank you for the recipe!
You are very welcome and you make some great points. Thank you! This will help me with updating the tips section.
This was my first time making any kind of Bundt cake so I read all the comments and did a ton of research into the best methods to ensure a clean removal. I used an oil spray and then coated it with granulated sugar. I skipped putting the glaze on while it was in the pan (since some people said they though that caused the cake to stick) and flipped it out after 10 minutes with no issues. Once it was out I did the glaze and it looks and smells delicious! Eating it tonight for our family Christmas party!
Hi Lee.
I absolutely LOVE these suggestions!! Thank you so much. This will a huge support for many making this recipe.
I poured 1/2 of the glaze in the pan then flipped it out in about 15 minutes (while still warm) then poured remaining glaze over the top
Fabulous cake. May be the best cake I’ve ever made. Followed the recipe exactly. Everyone loved it!!!!
That makes me so happy to hear Julie. Thank you so much for taking the time to make it and for coming back to comment.
I can’t wait to make this wonderful recipe.
I hope you enjoy it as much as we do.
This was so good! I used salted butter and didn’t let my eggs get to room temperature and it was still amazing. I also used fresh lemons from my tree and served it with homemade whipped cream and raspberries. Next time (and there will be a next time!) I’ll just serve it with a small scoop of vanilla ice cream.
I bet the fresh homegrown lemons made it even more amazing. Thank you so much for taking the time to make the cake and for coming ball to comment and rate it.
What if I don’t have lemon zest?
Hi Cindy. That is hard for me to answer because the lemon zest adds such an amazing pop of citrusy flavor. Yes, you can omit it but I do recommend if at all possible to add.
I could not get the cake out of the pan. After reading the comments I thought I would glaze it once it was out of the pan. It was stuck, even though I had sprayed the pan with Pam for baking. It’s a mess, but it does taste good. I would not make it again.
Hi Barbara. I’m sorry to hear about your experience with the cake! It can be frustrating when things don’t go as planned in the kitchen. It’s great to hear that despite the challenges, the taste was still enjoyable. I do need to update the recipe with steps showing how to remove the cake so it doesn’t fall apart.
This cake was bomb! my whole family loved it! I buttered and sprayed the Bundt pan came out fine after cooling a bit.
I am so happy to hear that your family love it and even more happy to know it came out of the pan easily. Thank you so much Amelia!
Would limes work? Is more juice necessary?
Hi Elizabeth. Limes would be delicious. In fact, a combination of lemon and lime would also be amazing. As far as the juice, I would keep it the same.
Please let me know hoe it turns out. Happy baking !
Outstanding! I made this for a dinner party, and a friend, who is a legendary baker, and we all wanted more. I got lucky in that the cake did come out of the pan intact, but next time I think I’ll do as others suggested, and remove it before adding the syrup/glaze. I will absolutely be making this again – and again!
Hi Victoria! Thank you so much for your wonderful feedback! I’m thrilled to hear that the cake was a hit at your dinner party, especially with your legendary baker friend. It’s great to know that it came out of the pan intact, but your plan to remove it before adding the syrup/glaze sounds like a fantastic idea to make it even better. I very much appreciate you!
I followed the instructions but my cake fell in the middle. What did I do wrong?
Hi Nora. I’m sorry to hear about your cake. It can be so frustrating when this happens. There are a few common reasons for a cake falling in the middle, such as underbaking, overmixing the batter, expired baking soda, or oven temperature issues. Double-checking these factors can help. If you need more detailed troubleshooting tips, feel free to reach out!
what size bundt pan did you use for this recipe?
Hi Jean. Ideally a burst pan that has a 10-15 cup capacity.
This cake was absolutely incredible. I sprayed with an Avocado oil and it came out perfectly. (As a side note, Pam and others in aerosol cans contain a propellant that is incredibly harmful to us. I don’t recommend using it. Get a natural, single source, neutral oil like avocado and pot it in a glass spray bottle instead.) I also zested a bunch of lemons and packed them tightly into the measuring spoon. I added a little extra lemon juice and put lemon zest in the glaze. The cake was lemony, tart, sweet, and very moist. The glaze hardened and was a sugary, lemony, crunchy bit that was to die for. This was a 10/10! I’m making it again today for a friend’s surprise birthday party tomorrow.
Thank you so much Ginny for the glowing review! I completely agree about avocado oil—it’s a great choice, and using a glass spray bottle is genius. I love how much lemon you packed into this cake, especially adding zest to the glaze—brilliant! I hope this makes your friend’s birthday extra sweet!
I forgot to rate!
Thank you so much Ginny!