Fresh Lemon Bundt Cake Recipe - Allrecipes.com
Fresh Lemon Bundt Cake Recipe
  • READY IN ABOUT hrs

Fresh Lemon Bundt Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 tube cake Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

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

Footnotes

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

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Mar 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.

 
Feb 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!

 
Mar 02, 2013

Very moist and easy to make. A keeper!

 
Mar 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

 
Apr 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.

 
May 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.

 
Jan 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!

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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