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READY IN ABOUT 1¼ hrs

Fresh Lemon Bundt Cake

Read Reviews (10)

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

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Original recipe makes 1 tube cake Change Servings

1 cup butter, softened
2 cups white sugar
5 large eggs

2 cups all-purpose flour
1/4 cup fresh lemon juice
1 large lemon, zested

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Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Footnotes

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

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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 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.

—naples34102

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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.

—TINACABINA

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12 Ratings

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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!

—JoyfulCakes

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Mar 02, 2013

Very moist and easy to make. A keeper!

—whoshungry

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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.

—oddball

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Mar 13, 2013

Made this bundt cake this morning to try out for Easter. I will definitely make it for my guests but will add some fresh berries or perhaps a blueberry sauce. Delicious.

—cindycal

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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

—nycoley

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Mar 09, 2013

Delicious cake as written. Wished it was taller

—lisa2roberto

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Nutrition

Calories
372 kcal
19%

Carbohydrates
49.9 g
16%

Cholesterol
129 mg
43%

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.

Nutritional Information

Fresh Lemon Bundt Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 372
Calories from Fat: 159

% Daily Value *
Total Fat 17.6g 27 %
Saturated Fat 10.4g 52 %
Cholesterol 129mg 43 %
Sodium 139mg 6 %
Potassium 63mg 2 %
Total Carbohydrates 49.9g 16 %
Dietary Fiber 0.6g 3 %
Protein 5g 10 %
Sugars 33.7g
Vitamin A 12 %
Vitamin C 5 %
Calcium 3 %
Iron 14 %
Thiamin 18 %
Niacin 18 %
Vitamin B6 3 %
Magnesium 3 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.