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Lemon Easter Bundt Cake

A tender, moist lemon bundt cake with a bright citrus glaze, perfect for spring celebrations. The buttermilk keeps the crumb soft, and the lemon syrup ensures every slice is bursting with flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the cake:
  • 2 1/2 cups 315g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, softened
  • 1 3/4 cups 350g granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon lemon zest from 2-3 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup 240ml buttermilk, room temperature
  • For the lemon syrup:
  • 1/4 cup 60ml fresh lemon juice
  • 1/4 cup 50g granulated sugar
  • For the glaze:
  • 1 1/2 cups 180g powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 tablespoon milk or cream if needed

Equipment

  • 10-cup bundt pan
  • electric mixer
  • large mixing bowl
  • medium bowl
  • whisk
  • cooling rack
  • small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with softened butter or baking spray, making sure to get into all the crevices. Dust with flour, tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the bowl.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla.
  5. With mixer on low, add flour mixture in three additions, alternating with buttermilk in two additions (begin and end with flour). Mix just until combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
  7. Bake for 40-45 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  8. While cake bakes, make the syrup: combine lemon juice and sugar in a small saucepan. Heat over medium, stirring, until sugar dissolves. Remove from heat.
  9. Let cake cool in pan on a rack for 10 minutes. Invert onto rack. While still warm, brush the entire cake with lemon syrup using a pastry brush. Let cool completely.
  10. For the glaze: whisk powdered sugar and 2 tablespoons lemon juice until smooth. Add more juice or milk to reach a thick but pourable consistency. Drizzle over cooled cake.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days. The cake actually gets more moist on day two. For longer storage, wrap well and freeze for up to 2 months. Thaw at room temperature.
Allergens: Contains dairy, eggs, and gluten. For a dairy-free version, use plant-based butter and a dairy-free buttermilk (mix 1 cup plant milk with 1 tablespoon lemon juice, let sit 5 minutes). For egg-free, use 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water).
Tip: If your bundt pan has a nonstick coating, avoid metal utensils when removing cake. Always grease thoroughly—I use a pastry brush to get into every groove.