Springtime is never complete until we have my Mom’s Lemon Butter Bundt Cake. Your soul will be satisfied with a crispy, buttery bottom similar to old-fashioned buttermilk donuts. Kissed with the refreshing flavor of lemon, this is a must have this time of year.

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You Guys!!!! This cake is so delicious…

So delicious that we have had multiple stories of family and friends not being able to just stop at 1 piece and sometimes not stopping at 2 or more pieces.

I will let your imagination do the job of unfolding what happened after that to save them the embarrassment of having these stories shared.

This cake really is that good and imagine how hard it is to stop at one piece when you love lemon.

For my family, cakes like this Mom’s Lemon Butter Bundt Cake were very common for us at Easter.

My mom adored Easter so it doesn’t surprise me that she found one of the most popular old-fashioned bundt cakes and adjusted it with flavors our family loves.

I don’t know where this recipe originated as it is written on an old piece of paper that has seen better days.

Eating this brings back fond memories of a kitchen filled with the sweet smells of cake baking and joyful Easter Sundays eating it.

Tips About Mom’s Lemon Butter Bundt Cake

Room Temperature Ingredients- Ensure your butter and eggs are at room temperature. This promotes even mixing and a smoother batter.
Sifting Flour- Sift the flour for a lighter, fluffier cake. This helps to incorporate air and prevents lumps.
Zest Techniques- When zesting lemons, make sure to only get the yellow outer layer, avoiding the bitter white pith.
Glazing Hot vs. Cold- For a more absorbent cake, glaze while the cake is hot. For a glossy finish, let the cake cool before applying the glaze.
Avoid Dense Cake- Don’t over mix the batter once the eggs are added.
Prevent Over Baking- Check for doneness early. The cake is done when it springs back lightly and a toothpick comes out clean.
Don’t be fooled- by the center of the cake as this bundt cake is fully baked. What you are seeing is the ooey gooey lemon butter glaze that oozes down into this cake.
Large Chopstick– Works great to poke holes on the top of the cake.
For a bit healthier spin- Use grass-fed, pasture raised butter and pasture raised eggs.

Variations to Explore

Blueberry Lemon Bundt- Gently fold in fresh or frozen blueberries into the batter before pouring it into the pan. The burst of blueberries complements the citrusy flavor.
Lemon Poppy Seed Twist- Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch and nutty flavor.
Lemon-Lime Fusion- Mix in some lime zest and juice for a citrusy medley that adds a unique twist to the classic lemon cake.
Frosting– Top with a cream cheese frosting once cooled.
Add Ons- Include 1/2 cup white chocolate chips or chopped nuts to the batter.

Serving Suggestions

This Lemon Butter Bundt Cake pairs wonderfully with:

Whipped Cream- A dollop of freshly whipped cream adds a light and airy texture to each bite.
Fresh Berries- Strawberries, blueberries, or raspberries bring a burst of freshness and vibrant color to your dessert.
Lemon Sorbet- For an extra citrus kick, serve a scoop of lemon sorbet alongside a slice of the cake.

Storing and Freezing the Cake

Leftover lemon bundt cake can be stored covered at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

To Freeze

Allow the cake to cool completely first.
Wrap tightly in plastic wrap, then foil. This prevents freezer burn.
Place in an airtight freezer bag or container.
The cake can be frozen for up to 3 months.

To Thaw

Thaw the cake overnight in the refrigerator.
Unwrap and bring to room temperature before serving.
The texture may be slightly different after thawing, but will still taste delicious!
If the cake was glazed before freezing, the glaze may weep a little as it thaws. Simply blot with a paper towel before serving.

Frequently Asked Questions

Can I make this in a regular cake pan instead of a bundt pan?

Yes, you can bake this in two 8-inch or 9-inch round cake pans. Reduce the baking time to 30-35 minutes and test for doneness.

What kind of lemon juice and zest should I use?

For the best flavor, use fresh squeezed lemon juice and zest from unwaxed lemons. Bottled juice will work but may not have as much lemon flavor.

Can I use Greek yogurt instead of buttermilk?

Yes, you can substitute an equal amount of plain Greek yogurt.

Can I use salted butter instead of unsalted butter in the cake?

While you can use salted butter, it’s recommended to stick with unsalted butter to have better control over the salt content in your cake.

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.