Mom's Lemon Butter Bundt Cake

A slice being lifted from a Lemon Pound Cake on a white cake stand, wrapped with a black ribbon adorned with white polka dots.

This 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.

Course Dessert

Cuisine American

Keyword Italian Lemon Pound Cake, Lemon Bundt Cake

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 435kcal

Author Heather

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

Get Recipe Ingredients

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

Note #1-

Using too much flour can make your cake dense and dry. Instead of scooping directly from the bag, use the spoon-and-level method:

1. Fluff the flour with a spoon to loosen it.

1. Spoon it gently into a measuring cup without packing it down.

1. 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.

Note #2- 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.

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