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.
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- Spoon it gently into a measuring cup without packing it down.
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- Level it off with a flat edge (like a knife) to remove excess.
Bundts hold a special place in my heart and this lemony deliciousness is seriously calling my name!
It is so hard to stop at one piece too????. I hope you enjoy!
The texture of this cake is just perfect!
This is the most perfect bundt cake- so delicious!
Thank you Lori! We love it too.
I need this delicious sounding cake in my life!!
Oh my, me too! This cake just makes me happy!
I love a good lemon butter bundt cake, can’t wait to try it!
I made this when I needed buttermilk for a different recipe and knew I’d have a lot left over (why are the containers so big?). And oh my gosh, I think it has turned into my one of our favorite desserts. It was SO good. My husband said it was his favorite lemon dessert ever, and on top 10 list of all desserts. We can’t stop eating it. I substituted half of the sugar for a sugar substitute as my husband’s diabetic but it worked out just fine. And I only used about 3/4 of the glaze.
I’d like to try making it again and freezing it, do you think that would turn out well?
Thanks for the great recipe. I’ve already shared it with a friend.
Oh my goodness Gretchen I completely feel the same way about buttermilk. The container is just too big!!! lol!!
I am so happy you love the cake. We literally have a hard time stopping too. You have made my day sharing your results. Thank you!!!
Hi
Do you put lemon zest in the glaze? I see in the notes you say that 6-8 lemons would be good for the cake and the glaze. I just see lemon juice for the glaze.
Hi CJ! That was actually a typo in the tips section that I corrected. Thank you for pointing it out. However, lemon zest in the glaze would be incredibly tasty.
I made this cake exactly to the recipe and it was the best lemon anything I have ever eaten.
My husband gave it a 9.5 out of 10. This is the cake he wants made for his birthday coming up soon.
Oh Debbie this makes me so happy to hear! It really is a favorite in my family so I hope it becomes one for yours too.
Ohhh… then he must have meant
10 OUT OF 10!!!!
????????????
I made this cake yesterday. Very lemony and good. I followed directions exactly except used bleached flour. I had no problem getting the cake to release but had gone thru lots of steps to eliminate problems (greased pan plus sprayed with PAM and used knife around edges before attempting to release). Next time I will try just spraying pan because the knife damaged some of the outer edges. I have found that cakes taste better the second day so am anxious to see if a great cake can get any better . Thank you for the recipe. FYI – I freeze leftover buttermilk in one cup containers. It looks a bit different when defrosted but works just as well.
Hi Mary,
I am so glad you liked it and I hope it tastes even better the next day! I LOVE the tip about the buttermilk. That is brilliant!! I get so tired of throwing away buttermilk because I couldn’t use it fast enough.
Heather, the cake was not only better the next day it was outstanding! When preparing for guests I always make the dessert a day early. It really improves if it sits for a day. We had unexpected guests last night and they all LOVED the cake. Thank you again for sharing.
I can’t even tell you how happy this makes me! I truly appreciate you taking the time to not only make the bundt cake but also taking the time to let me know how it turned out. Thank you so much!
Hi. Do you pour the glaze on the cake while it is still in the bundt pan? Before inverting it onto a cake plate?
Hi Phyllis! Yes, you are exactly right. The glaze goes on while the cake is still in the pan.
Can you add poppy seed to this cake?
Hi Laura,
I haven’t actually tried but it sounds amazing! Please let me know how it works out if you give it a try.
Just a word of warning, this recipe creates quite a tender cake. While the texture is really nice and soft, it isn’t suitable for using in mini bundt tins, as the structure isn’t robust enough. America’s test kitchen does a much stronger cake which is suitable for this use.
The addition of butter to the glaze in this recipe is great, and adds another level of decadence to the cake!
Thank you Nina for your review.
Hello! I will make this cake for my daughter birthday on saturday! But I have to do so many things that I want to bake it today an served it satuday, is that ok? What is your recommendation? Thanks in advance.
Hi Melisa,
To ensure optimal freshness I wouldn’t prepare the cake any sooner than tomorrow. Honestly, every time I make this cake it disappears so quickly that I haven’t had it past the 2 day marker.
I hope all the preparations go smoothly and you have a wonderful time!
Thank you for the recipe! It is a delicious bundt cake, what is really awesome is that you can keep it for several days. And the taste gets better and better.
You are very welcome and I am so happy to hear that! It such a favorite at our house that we can never stop at one piece.
I made this cake and it turned out moist and delicious 😋
Thank you for the recipe
I am so happy to hear that Mai! Thank you so much for taking the time to share.
This looks so yummy I want to make it for my church treats I was thinking mini bundts would be fun. What would you recommend for a cook time? And can you think of anything else I should adjust when making minis.
Thanks so much!
Hi Mari. That is such a fun idea!
Years ago I made this recipe into mini bundt cakes and I remember that they baked fairly quickly. I would say depending on the size of the bundt pan, start watching them around the 15 min marker. A cake tester will also help if you are uncertain if they have baked long enough.
I hope you enjoy and love the idea for a potluck!
Really good. I’ll poke bigger holes next time so the glaze goes through properly. But very delish
Thank you and that is a great idea!
Just started baking and i decided to try this recipe because i love lemon, it didn’t come out the way o wanted it to, i over mixed it. How long do you mix it for, for future reference because i will be making it again. Thank you.
Hi Racheal,
I’m so sorry it didn’t turnout. The rule of thumb with baking is you can mix the wet ingredients as much as you like and the dry ingredients as much as you like, but when you mix the two together only mix until incorporated. It usually only takes a few minutes with this cake to alternate between the buttermilk and flour. I hope this helps and the next one turns out amazing.
I was so careful to buy the I bleached flour but mine says self rising and not all purpose. Is that alright?
Kim this is such a good question.
First off, I feel your pain. Trying to buy all-purpose flour in the stores right now is practically mission impossible.
Secondly, I am not sure whether it will work. Many self rising flours have the addition of baking powder and salt to it. I can’t guarantee it will work, but if you want to give it a try maybe eliminate adding in the salt and baking soda that the recipe calls for. Fingers crossed that it works.
Can I add a powdered sugar glaze to it once I take it out of the pan? Or do you think that’ll be too sweet?
Hi Julie. I apologize for my delayed response. I am a little confused. Are you thinking about adding an additional glaze or waiting to add the glaze after it is out of the pan?