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Fresh Lemon Bundt Cake

Fresh Lemon Bundt Cake

Name: Fresh Lemon Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 tube cake
Ingredients: 1 cup butter, softened; 2 cups white sugar; 5 large eggs; 2 cups all-purpose flour; ¼ cup fresh lemon juice; 1 large lemon, zested

Rating: 4.26 stars

84 Ratings
73 Reviews
30 Photos

This is a beautiful golden-colored, moist cake that stays fresh that you can bake two or three days ahead.

By Handy Andy

Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Servings:

Yield:

1 tube cake

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 cup butter, softened
2 cups white sugar
5 large eggs
2 cups all-purpose flour
¼ cup fresh lemon juice
1 large lemon, zested

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).

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Step 2

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
Step 3

Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Cook's Note:

A fresh lemon glaze adds to both the presentation and flavor.

Nutrition Facts

Per Serving:

371.8 calories; 5 g protein; 49.9 g carbohydrates; 118.2 mg cholesterol; 138.6 mg sodium. Full Nutrition

Reviews (73)

Most helpful positive review

naples34102

02/28/2013

This pretty classic pound cake has a delicate and pleasant fresh lemon flavor with a dense, moist crumb - but for me it was almost too dense, too compact. While in theory it isn't necessary, I think I would prefer this with the extra bit of lift a little baking powder would give it, maybe 1/2 teaspoon. A pinch of salt never hurts either. Read More

Helpful

(81)

Most helpful critical review

TINACABINA

03/16/2013

I made this exactly as stated in the recipe (no modifications) and didn't love it. The consistency was that of a pound cake (no problem there) but the flavor was bland. I probably wouldn't make it again unless I did some major changes. Read More

Helpful

(8)

84 Ratings

5 star values: 43
4 star values: 28
3 star values: 7
2 star values: 4
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

02/28/2013

Helpful

(81)

JoyfulCakes

02/23/2013

I was looking for a simple lemon cake from scratch and you saved the day for me! I used the Meyer's lemons I had on hand and make a cherry jam ribbon in the center . A simple lemon juice and powdered sugar icing and the elbows were flying!! I am keeping this excellent recipe in my personal hard copy recipe book! Thank you! Read More

Helpful

(48)

whoshungry

03/02/2013

Very moist and easy to make. A keeper! Read More

Helpful

(22)

msjovanna

01/20/2014

I made this recipe twice. The first time I followed it exactly as written and the cake was okay. The second time I added a box of lemon pudding and baking powder. I also added a dash of lemon extract. I like my cake very lemony. It was delicious! The pudding mix makes it moist. The cake was very dense! I made one with lemon icing and another one with cream cheese icing. YUMMY! Read More

Helpful

(19)

nycoley

03/09/2013

This recipe kicked last weeks lemon bread's butt. It was easy and yummy. Its not low fat or diet approved. But it tasted so yummy!! 5 people inhaled the whole thing. I used raspberry jam in the bundt pan. I am going to make it again. I can't stop thinking about it Read More

Helpful

(17)

AJ Young

11/29/2014

I modified the recipe. Added a teaspoon of baking powder, and a cup of sour cream. Turned out great. Read More

Helpful

(14)

Lelanda01

05/26/2014

This cake is amazing! I just made it using the advice of putting in a little salt and baking powder. I also made a lemon glaze. This will be my go to recipe. Read More

Helpful

(13)

Audrey Geier

04/01/2013

Very delicious. I added a bit of salt and baking powder as another reviewer suggested with good results. Everyone wanted seconds. I made a raspberry sauce and poured over top which was a nice addition for Easter but not necessary. Read More

Helpful

(10)

CBURTON

05/04/2014

This is the best lemon cake I have ever had!! Super moist . I added 1/2 cup of lemon and lime zest as I like it very citrusy. This will be my go to company or luncheon cake . Read More

Helpful

(9)

TINACABINA

03/16/2013

Helpful

(8)

More Reviews

Reviews for: Photos of Fresh Lemon Bundt Cake

1 of 73

All Reviews

Very moist and easy to make. A keeper!

I modified the recipe. Added a teaspoon of baking powder, and a cup of sour cream. Turned out great.

This cake is amazing! I just made it using the advice of putting in a little salt and baking powder. I also made a lemon glaze. This will be my go to recipe.

This is the best lemon cake I have ever had!! Super moist . I added 1/2 cup of lemon and lime zest as I like it very citrusy. This will be my go to company or luncheon cake .