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:
- Don’t be fooled by the center of the piece of 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.
- Proceed cautiously!!! I am being completely honest when I say people can’t stop at one piece because this Mom’s Lemon Butter Bundt Cake is that GOOD.
- I recommend buying about 6-8 larger lemons to yield enough zest for the cake.
- Be careful to not boil the lemon glaze ingredients. You will want to stir the ingredients over a medium/low heat just until the butter is melted and the sugar is dissolved.
- Make the glaze the minute you pull the cake out of the oven and while it is cooling. Once the glaze is made poke wholes on the top of the cake while it is still in the pan. Pour the glaze all over the cake and let it cool completely before removing.
- I used a large chopstick to poke wholes on the top of the cake.
- Once it is completely baked you may need to run a knife along the side to help the cake release. Invert a plate or cake stand and flip over using both hands. The cake should easily slide out onto plate. If it doesn’t, run a butter knife along the side of cake pan again.
- Once the cake is ready to serve dust with powdered sugar and serve with a dollop of whipped cream.
- For a bit healthier spin on this lemon cake from scratch, use grass-fed, pasture raised butter and pasture raised eggs.
More fun Lemon Recipes:
Lemon Cream Sodas– Jens Favorite Cookies
Fudgy Lemon Brownies– The Domestic Rebel
Homemade Limoncello– The Fed Up Foodie
Mom's Lemon Butter Bundt Cake
Ingredients
For the Cake
- 1/2 lb unsalted butter *room temperature
- 2 cups granulated sugar
- 3 large eggs
- 3 cups unbleached all-purpose flour *sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tbsp lemon zest *tightly packed
- 2 tbsp lemon juice
For the Glaze
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 4 tbsp lemon juice
Instructions
- Preheat oven to 325℉. Grease a 10" bundt pan.
- In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
- In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
- Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
- Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.
- Serve with whipped cream and berries.
Notes
Nutrition
This recipe is part of Meal Plan Monday.
If you love baking, check out these recipes:
Chocolate Almond Butter Muffins
Diane says
I tried to make this cake today. I tried twice and both times the bottom half stuck in the pan. I followed the directions exactly as written down to letting it cool completely and greasing the pan. I can’t figure out why this happened. I salvaged enough to serve to guests. It tastes great but because it stuck (twice) I can’t give a good rating.
Kris says
This cake definitely needs the glaze, without it you really can’t tell that it has lemon in it.
Sandi says
I don’t know how anyone got this out of the Bundt pan! I greased and Pam-sprayed mine and it stuck terribly to the pan and came out in half. I think the directions should call for greasing and flouring the pan. It tastes good, but I would never make again fas it was a disaster intended for Easter dinner ☹️
Suzanne says
I LOVE this cake! We have made it twice now. As for not tasting lemony enough, I zested 7 small lemons and packed as much as I could into 2 Tbsp. That helped the overall taste of the cake. First time, I made the cake, I greased it good with butter and most of it came out perfectly once I let it cook all the way. The second time, I tried someone else’s truck to rub melted shortening on the pan and that didn’t work. I think part of it is the glaze that causes it to stick so badly on the bottom. Next time, I think I’ll let it cool. Then flip it out to see if it comes out better. THEN glaze both bottom and top. I know it may sound dumb but maybe I’ll get better results. 🤷♀️ Anyway! Thank you for the recipe!
Heather says
You are very welcome and you make some great points. Thank you! This will help me with updating the tips section.
Lee says
This was my first time making any kind of Bundt cake so I read all the comments and did a ton of research into the best methods to ensure a clean removal. I used an oil spray and then coated it with granulated sugar. I skipped putting the glaze on while it was in the pan (since some people said they though that caused the cake to stick) and flipped it out after 10 minutes with no issues. Once it was out I did the glaze and it looks and smells delicious! Eating it tonight for our family Christmas party!
Heather says
Hi Lee.
I absolutely LOVE these suggestions!! Thank you so much. This will a huge support for many making this recipe.
Julie says
Fabulous cake. May be the best cake I’ve ever made. Followed the recipe exactly. Everyone loved it!!!!
Heather says
That makes me so happy to hear Julie. Thank you so much for taking the time to make it and for coming back to comment.