Mom’s Lemon Butter Bundt Cake
This Mom’s Lemon Butter Bundt Cake is rich, buttery, and packed with bright lemon flavor. But the real magic is the crisp, golden crust, reminiscent an old-fashioned buttermilk donut. A luxurious lemon-butter glaze soaks into every bite, keeping it irresistibly moist with the perfect balance of sweet and tangy. It’s pure sunshine in cake form and guaranteed to disappear fast.
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This Buttery Lemon Bundt Cake Steals the Holiday Spotlight
Some cakes disappear fast, and this one is no exception. With its rich, buttery flavor and bright lemony goodness, it’s the perfect centerpiece for Easter brunch, holiday gatherings, and warm-weather celebrations like backyard cookouts, bridal showers, and baby showers. It’s decadent but so irresistibly good that going back for seconds feels almost inevitable. Serve it once, and it’s sure to become a family tradition.
Helpful Tools
- Bundt Pan
- Small Rubber Spatula (best with nonstick pans)
- Microplane
- Cake Tester
- Chopstick
Ingredients Needed
Cake Ingredients
- Unsalted Room Temperature Butter– Whipping soft butter with sugar traps air, making the cake light and tender. Butter also adds moisture and rich flavor.
- Granulated Sugar– Sweetens the cake, aerates the butter when creamed, and helps create a soft texture.
- Large Room Temperature Eggs– Provides structure (proteins set during baking), moisture, and richness while aiding in emulsification.
- Unbleached All-Purpose Flour– Forms the cake’s structure by developing gluten, while sifting ensures an even, light texture.
- Baking Soda– A leavening agent that reacts with the acid in buttermilk and lemon juice to create lift.
- Salt– Enhances flavor and balances sweetness, preventing the cake from tasting flat.
- Buttermilk– Adds moisture, tenderness, and a subtle tang while activating the baking soda for leavening.
- Lemon Extract– Provides a concentrated, consistent lemon flavor that holds up through baking.
- Lemon Zest– Infuses intense lemon flavor with natural oils without adding extra liquid.
- Lemon Juice– Enhances tartness, balances sweetness, and reacts with baking soda for leavening.
Glaze Ingredients
- Unsalted Butter– Adds richness and a silky texture to the glaze.
- Granulated Sugar– Dissolves into the glaze, adding sweetness and creating a light, glossy finish that firms up slightly as it cools.
- Lemon Juice– Provides brightness and acidity, balancing the butter and sugar for a tangy finish.
Pro Tips for the Best Lemon Bundt Cake Every Time
This cake has been very popular with my readers. However, some have run into a few hiccups. The tips below address these challenges to ensure your cake turns out perfectly moist, buttery, and bursting with lemon flavor every time.
How to Properly Measure Flour for a Light and Tender Cake
Using too much flour can make your cake dense and dry. Instead of scooping directly from the bag, use the spoon-and-level method:
- Fluff the flour with a spoon to loosen it.
- Spoon it gently into a measuring cup without packing it down.
- Level it off with a flat edge (like a knife) to remove excess.
This ensures you get the right amount of flour for a soft, tender cake.
Why Room Temperature Ingredients Matter in Baking
Cold ingredients don’t mix well, leading to a lumpy batter and uneven baking. Soft butter blends smoothly with sugar, trapping air for a light texture, while room temperature eggs incorporate more easily, creating a uniform batter. Using ingredients at the right temperature helps your cake bake evenly and turn out tender.
How to Zest Lemons for Maximum Flavor
Zesting adds bright citrus flavor without extra liquid. Use a microplane to gently scrape off the yellow outer layer, rotating the lemon as you go. Avoid the white pith underneath, as it tastes bitter.
The Secret to a Perfectly Mixed Cake Batter
For a smooth, even batter, add the dry and wet ingredients in stages, starting and ending with the dry. This prevents overmixing, which can make the cake dense. Scraping the bowl ensures every bit of butter and flour is incorporated, giving you a uniform, tender crumb.
How to Grease a Bundt Pan to Prevent Sticking
Greasing the pan with cold butter creates an even layer that clings to the sides. As it melts slowly during baking, it forms a natural nonstick barrier for an easier release.
The Trick to Knowing When Your Bundt Cake Is Done
A perfectly baked Bundt cake will pull away slightly from the pan’s edges and have a golden top. To be sure, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, give it more time and check again in a few minutes.
Why Poking Holes in a Hot Cake Makes It Even Better
Poking holes in a warm cake allows the glaze to soak in, adding extra moisture and rich lemon flavor. The heat helps the cake absorb the glaze evenly, creating a tender texture and ensuring every bite is packed with flavor.
How to Release a Bundt Cake Without Breaking It
Let the cake cool completely in the pan before removing it. Gently run an offset spatula along the edges and center tube, being careful not to go too deep to avoid damaging the crust. For nonstick pans, a rubber spatula is a gentler option. Next, dip the bottom of the pan into almost boiling water for about 30 seconds to help loosen the cake. This step may need to be repeated twice for an easy release.
Why the Center of Your Bundt Cake Looks Gooey
Don’t worry, if you tested the cake for doneness, it’s fully baked. The ooey-gooey center isn’t underbaked batter but the rich lemon butter glaze that seeps into the cake, creating an ultra-moist texture and intense lemon flavor.
Storing and Freezing Lemon Bundt Cake
To keep your cake fresh, store it covered at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, freeze individual slices for easy serving later. Cut the cake into slices, wrap each one tightly in plastic wrap, and place them in a freezer bag. This keeps them fresh for up to 3 months. When ready to enjoy, thaw at room temperature
Serving Suggestions
This buttery, citrus-packed cake is incredible on its own, but pairing it with the right toppings makes it even more irresistible.
- Blueberry Compote– A sweet-tart contrast that complements the bright lemon flavor.
- Fresh Whipped Cream– Light and airy, it balances the cake’s buttery richness.
- Summer Berries– Raspberries, blackberries, and blueberries add a juicy, refreshing bite.
- Macerated Strawberries– Slice fresh strawberries, sprinkle with 1–2 tablespoons of sugar per cup, and let sit for 15–30 minutes until they release their natural juices, creating a sweet, syrupy sauce.
- Vanilla or Lemon Ice Cream– A cool, creamy contrast to the cake’s rich, citrusy notes.
- Dusting of Powdered Sugar– The simpliest finishing touch for added sweetness and elegance.
Frequently Asked Questions
Is it okay to use salted butter instead of unsalted in the cake?
If salted butter is all you have, it’s not a huge deal, but unsalted butter is ideal for better control over the cake’s salt balance.
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.
Why is my bundt cake dry?
A dry Bundt cake is usually caused by overbaking or too much flour. Check for doneness a few minutes early, and be sure to measure flour using the spoon-and-level method for accuracy. For more details on proper flour measurement, see the section above titled “Pro Tips for the Best Lemon Bundt Cake Every Time.” Small adjustments can make a big difference in keeping your cake soft and moist!
What should I do if my bundt cake won’t release from the pan?
If your Bundt cake won’t release, let it cool completely in the pan first. Then, gently run an offset spatula along the edges and center tube, being careful not to go too deep to avoid damaging the crust. For nonstick pans, a rubber spatula is a gentler option. If the cake is still stuck, dip the bottom of the pan into almost boiling water for about 30 seconds to help loosen it. You may need to repeat these steps twice for an easy release.
Mom’s Lemon Butter Bundt Cake
Ingredients
For the Cake
- 1/2 pound unsalted butter *room temperature, plus 1-2 tablespoons for greasing bundt pan
- 2 cups granulated sugar
- 3 large eggs *room temperature
- 3 cups unbleached all-purpose flour *sifted, see Note #1 below
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest *tightly packed
- 2 tablespoons lemon juice
For the Glaze
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 325°F. Grease a 10-inch Bundt pan with 1-2 tablespoons of cold butter, ensuring all crevices are well coated.
- In a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Mix in the lemon zest and lemon extract.
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- In a separate bowl, sift together the flour, baking soda, and salt. Stir well before adding to wet ingredients.
- Gradually mix the dry ingredients into the butter mixture, adding a few spoonfuls at a time and alternating with the buttermilk. Begin and end with the dry ingredients to ensure even mixing.
- Stir in lemon juice.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake on the middle rack for 1 hour and 5 minutes, checking at the 1-hour mark. The cake is done when it pulls away from the sides of the pan and a tester comes out clean.
- Prepare the glaze immediately after the cake comes out of the oven. In a small saucepan over medium-low heat, combine the butter, sugar, and lemon juice, stirring frequently until the butter is melted and the sugar is dissolved.
- Poke holes in the warm cake and pour the glaze evenly over the top. Let the cake cool completely in the pan.
- Invert the cooled cake onto a plate or cake stand and dust with powdered sugar before serving. See Note #2 below for for tips on easily releasing the cake from the pan.
Notes
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- Fluff the flour with a spoon to loosen it.
-
- Spoon it gently into a measuring cup without packing it down.
-
- Level it off with a flat edge (like a knife) to remove excess.
Should I ise room temperature eggs and buttermilk because the butter is at room temperature? Or it doesn’t matter to use them straight from the refrigerator?
Hi Adriana, I have actually done both over the years of baking this cake and both turned out great. I usually remember to put the butter out the night before but often forget to put the eggs and buttermilk out a few hours before baking. If you forget, don’t worry, it still turns out great. This link may help a little also:http://www.thekitchn.com/do-cold-eggs-really-make-a-difference-in-baking-195280. I hope you enjoy the cake!
I baked this cake today and I must say it is delicious and a definite keeper. The best lemon cake I’ve eaten. I used room temperature butter, eggs and buttermilk and baked it in my Nordic Ware pan. It is moist with a prominent lemon flavor. Thank you for sharing this recipe 🙂
I am so glad to hear you like the cake. Definitely one of my favorites! It means a lot to me that you took the time to tell me. Thank you so much! Happy baking…
Sounds amazing, my husband is a fan of all things lemon!! Thank you for sharing, i am going to try it this afternoon!!
YAY! I hope you enjoyed it. I am right there with your husband, I LOVE all things lemon!
Can you use regular all purpise fliur or will it change the recipe?
Hi Mary,
This is such a good question! Bottomline, yes you can use bleached all purpose flour and it may turn out just a touch fluffier. The difference between bleached all purpose and unbleached is they use less chemicals in the unbleached. With me being The Fed Up Foodie (my name comes from being tired of all the chemicals) I lean towards an organic unbleached version like Bob’s Red Mill. Here is a great article that explains it well. http://www.thekitchn.com/whats-the-difference-between-bleached-and-unbleached-flour-223858
I made this cake last night. It really was delicious, but mine was very dry. I am expecting that it was because I baked in a convection oven. I’ll do a little research to see how to adjust the baking time to account for that. I poked the holes with wood skewers and after pouring about 3/4 of the glaze it seemed like it was going to be too much. I saved it though, and when I turned the cake out I drizzled the rest of the glaze on the top of the bundt. Glad I did, because it did help a bit with the dryness. Will try this again and adjust for convection. The texture and flavor were AMAZING!
Hi Kim,
Thank you so much for for the compliment on the taste of my Mom’s Lemon Butter Bundt Cake. What you shared is an incredibly helpful reminder for me to share with my readers about convection ovens. Here is an article from The Kitchn that is very helpful. http://www.thekitchn.com/5-important-things-to-know-about-baking-in-a-convection-oven-226272
I hope you have a wonderful weekend and by the way, I can’t wait to get my hands on a convection oven. Enjoy it! ????
Would love to try this but could you use regular milk instead of buttermilk? I have made two cakes so far with buttermilk and I must admit, didn’t care for either one. Not sure why buttermilk is used instead of regular milk in recipes.
Hi Jessica! This is such a great question. I personally would not recommend making the switch in this recipe from buttermilk to regular milk. Buttermilk has a whole host of benefits when baking as you will see here:http://www.finecooking.com/article/for-tang-and-tenderness-bake-with-buttermilk
For this particular recipe it helps to keep the cake moist. I hope you get a chance to make it. Enjoy!
Have you ever baked this in a 9X13 dish? or an 11×17 dish? I would be making 2 to serve 25. I thought it would be easier to serve. Just wondered if it needs the center of the pan to rise properly?
Hi Joy,
This is a great question. Unfortunately I have only done it in bundt form. I have found recipes using boiling water for sheet cakes to usually turn out really moist and delicious. I haven’t tried this particular recipe http://www.food.com/recipe/lemon-texas-cake-346451 , but I am really intrigued by this one ????
I just baked this cake using my mom’s Meter lemons and it smells so good in my house right now. I am bringing this to a brunch potluck. I have no doubt that the cake will be devoured before the event is over. Waiting for to completely cool before turning it over is so hard! I am so glad I stumbled upon this recipe!
Hi Liz,
I am so happy to hear. I am such a lemon lover that I completely understand loving the smell. I hope you enjoy!
The glaze recipe doesn’t say how much of the zest you put in. Can you please let me know. Thanks.
Hi Liz,
Thank you for reaching out. The zest is only for the cake. The glaze just has the butter, sugar and lemon juice. I hope this helps.
Am I reading the ingredients properly: 1/2 pound butter?? Just want to be sure before I potentially ruin a recipe/ the waistline of my husband. Thank you! 🙂
Yep, 1/2 lb and as a warning, it defiantly has the potential of adding to waistlines but it is so yummy!
Can you use salted butter and if so does it affect the amount of salt you add? Also, I usually make sour milk using lemon juice, would this be an appropriate substitute for buttermilk?
Hi Cathy,
I actually have baked with salted butter rather frequently because Costco in my area only has salted organic butter. I usually just forgo the salt when I do that and the baking still turns out great. However, I actually haven’t done it with this recipe so I can’t say with 100% certainty that it will be the same. Same goes for substituting buttermilk. I am anxious to here out it turns out. Please share as it will be very helpful for others. Enjoy!
Hi,
I have a question, I am always confused about sifting the flour . Do you measure the flour before sifting or after sifting?
Thanks
Mary
Hi Mary,
I do not claim to be a baking expert in any way shape or form but I measure and then sift unless a recipe says to do it the other way around. This article may be helpful also. ???? https://www.epicurious.com/ingredients/do-you-really-need-to-sift-flour-article
This is the best lemon cake I have ever had hands down! I love anything lemon and have tried many recipes. This one is the best! I cannot thank you enough for sharing this wonderful recipe. I followed your recipe and changed nothing.
Oh Cindy that makes me so happy! Thank you so much for taking the time to share this. You just put a huge smile on my face!
P.S. I love lemon too and very shortly I will be launching a whole citrus section but lemon is the #1 star. ????
Soooo good – lemony and moist! Definitely a keeper!
Yay!!! I am so glad to heat that. Thank you for commenting Valda!
Do you have any tips on getting bundt cakes out successfully
Thank you
Hi Gloria,
Honestly my best tip is to carefully run a butter knife along the edge just enough to loosen the cake from the side of the pan. With the bundt pan I used I could run it as much as I had to gently insert the butter knife in a downward motion between the cake and the pan. I hope this helps.
I use a recipe for cake release that very seldom doesn’t perform wonderfully. You isevequal parts of oil, flour, and shortening blended into a creamy mixture. I Spread it into the pan with a pastry brush. Usually things come right out. It can be kept in the fridge or the cupboard. Nothing in it spoils.
That is very helpful Kelly. Thank you! I wonder if coconut oil would work as well as I don’t use shortening?
Made this cake, but was disappointed. One of the ingredients was baking Soda. Here in Australia we have baking powder or bicarbonate soda………unfortunately I chose the wrong one, so it was a bit of a flop. I will try this again and will use bicarbonate soda next time………fingers crossed.
Hi Margaret,
I appreciate you sharing this with me as it will be helpful if this question comes up again from any of my Australian readers. I write my recipes with my U.S. audience in mind so this is very helpful. Thank you!
I have a Nordic bundt pan just like yours. My pound cakes always stick and come out in chunks. I have greased and floured well and still the same. I have tried everything. Any suggestions?
Hi Doris,
That sounds so frustrating. I am so sorry you have to deal with that. Let me just first say I am such a huge fan of the old fashioned baking pans that weren’t nonstick but they are so hard to find nowadays (wow I sound old).
To help release I carefully run the thinnest butter knife or utensil I can find along the sides of the cake. I have noticed that if I can loosen the cake and get some air between the cake and the pan it makes for easier release. Once I do this I invert the cake onto a large plate or cake stand and with the weight of the cake it usually falls out intact.
Hopefully this helps. Please keep me up to date on wether this works.
YES! use Bakers Joy and you will never have this problem again. It is a spray of oil and flour, so it gets into all the edges and cracks. They sell Bakers Joy in the baking area of almost every grocery,
Great information. Thank you!
Lemon is only second to chocolate in favorite desserts at our house. This glazed lemon cake is perfect for my family!!
That makes me so happy Liz! I am such a lemon lover myself!!
This has the perfect balance of bright lemon and that sweet dairy butter flavor!
Thank you Joanne! It is so yummy when you are a lemon lover.
Those photos are making my mouth water! I definitely need to bake this!
Yay! I hope you love it as mush as my family does!