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Fresh Lemon Bundt Cake

Fresh Lemon Bundt Cake

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Handy Andy

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt(R)).
  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

naples34102
34
2/28/2013

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.

JoyfulCakes
19
2/23/2013

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!

whoshungry
14
3/2/2013

Very moist and easy to make. A keeper!