Fresh Lemon Bundt Cake

Fresh Lemon Bundt Cake

17 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Handy Andy
Recipe by  Handy Andy

“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

Adjust Servings

Original recipe yields 1 tube cake

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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.

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Reviews (17)

Rate This Recipe
naples34102
30

naples34102

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.

JoyfulCakes
18

JoyfulCakes

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!

whoshungry
12

whoshungry

Very moist and easy to make. A keeper!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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