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Fresh Lemon Bundt Cake

Rated as 4.17 out of 5 Stars
23

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

1 h 5 m servings 372
Original recipe yields 12 servings (1 tube cake)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt(R)).
  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.
  3. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.

Footnotes

  • Cook's Note:
  • A fresh lemon glaze adds to both the presentation and flavor.

Nutrition Facts


Per Serving: 372 calories; 17.6 49.9 5 118 139 Full nutrition

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Reviews

Read all reviews 56
  1. 64 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 t...

Most helpful critical review

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 mak...

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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 t...

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 pow...

Very moist and easy to make. A keeper!

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...

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 i...

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.

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 ad...

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

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 mak...