Lemon Bundt Cake Recipe

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Lemon Bundt Cake
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Ingredients
16
Count
Nutrition
433
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Note: You will need between five and six tablespoons of lemon juice for this recipe. Because the amount of juice can vary from lemon to lemon, we suggest you first measure the juice from the three lemons you have zested, then juice a fourth lemon if necessary. Serve this cake as is or dress it up with lightly sweetened berries. The cake has a light, fluffy texture when eaten the day it is baked, but if well wrapped and held at room temperature overnight its texture becomes more dense - like that of pound cake - the following day.
  2. 1. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
  3. 2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
  4. 3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.
  5. 4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.79 Kcal (1812 kJ)
Calories from fat 151.02 Kcal
% Daily Value*
Total Fat 16.78g 26%
Cholesterol 93.57mg 31%
Sodium 249.98mg 10%
Potassium 122.03mg 3%
Total Carbs 66.41g 22%
Sugars 44.58g 178%
Dietary Fiber 0.9g 4%
Protein 5.3g 11%
Vitamin C 2.8mg 5%
Vitamin A 0.2mg 6%
Iron 1.7mg 9%
Calcium 53.2mg 5%
Amount Per 100 g
Calories 346.48 Kcal (1451 kJ)
Calories from fat 120.9 Kcal
% Daily Value*
Total Fat 13.43g 26%
Cholesterol 74.9mg 31%
Sodium 200.12mg 10%
Potassium 97.69mg 3%
Total Carbs 53.17g 22%
Sugars 35.69g 178%
Dietary Fiber 0.72g 4%
Protein 4.25g 11%
Vitamin C 2.3mg 5%
Vitamin A 0.1mg 6%
Iron 1.3mg 9%
Calcium 42.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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