This citrus flavor of this Lemon Butter Bundt Cake is certain to tantalize your taste buds. It has a tender crumb and packs a pop of lemon flavor with each and every bite. The dreamy lemon cake batter is baked until golden in a bundt pan, then poked with holes and soaked with a homemade lemon butter sauce fresh from the oven. After allowing the syrup to soak in completely and the cake to cool, simply dust with powdered sugar, slice and serve.
Scratch Made Lemon Butter Bundt Cake Recipe
Baking from scratch doesn't have to be intimidating. I know many people shy away from it at times, but once you master it the baking world opens up to you in a way you may have never experienced. This lemon butter bundt cake is a fabulous recipe to start with and freezes like a dream for make ahead baking. To me, citrus tastes like a bite of sunshine on the coldest winters day. Lemon is a happy flavor and that emotion is contagious with every bite.
How to Make Southern Lemon Butter Bundt Cake
- How do I choose the best lemons for this cake recipe? Fresh lemons should be yellow in color with smooth skin free of white, brown or green spots.
- What type of butter is best for baking? This lemon butter cake recipe uses unsalted butter. You can use salted or unsalted butter for baking, it all depends on the actual recipe and the baker's preference.
- You won't need an old fashioned sifter with a crank or handle to sift the dry ingredients for this lemon cake. A whisk will work like a charm. You can also use a fine mesh sieve, tapping it gently on the side for sifting the dry ingredients together.
- Does the lemon butter sauce make the cake soggy? No, it doesn't. It soaks into the cake and adds to the richness of this cake overall.
- Should I make a lemon glaze for this butter cake? The lemon butter sauce adds so much to the flavor of the cake it's really not necessary. A simple dusting of powdered sugar will work.
- Lemon is a year-round favorite of mine and recipes like my Outrageous Lemon Lovers Trifle and Lemon Lemon Lush remain some of my most popular recipes to date.
Other Homemade Lemon Cake Recipes to Add to the Menu
Other lemon cake recipes you may like to try:
- Lemon Sour Cream Pound Cake is a scratch made Southern pound cake ideal on it's own or served as a foundation for fresh berries and whipped cream.
- My dreamy Lemon Burst Poke Cake recipe is dressed to impress.
- Our family recipe for Lemon Lovers Pound Cake remains the star of our holiday dessert table.
- You may also like this recipe for cute Lemon Cupcakes from Handle the Heat.
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Helpful Kitchen Items:
Lemon Butter Bundt Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 4 large eggs
- 3 cups all purpose flour
- 1 3.4 oz instant lemon pudding mix
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoon fresh lemon zest
- Lemon Butter Sauce:
- 1 cup granulated sugar
- ½ cup lemon juice
- 5 tablespoon unsalted butter
- Preheat the oven to 350°F Butter and flour a standard bundt pan or spray with baking spray. Set aside.
- Using an electric mixer, cream together the butter, sugar, vanilla and almond extracts for 2-3 minutes.
- Add the eggs one at time beating well after each addition.
- In a separate bowl, sift together the flour, pudding mix, baking powder and salt.
- Add the dry ingredients and buttermilk alternately beginning and ending with flour until all has been added. Stop and scrape the sides of the bowl periodically.
- Add the lemon zest and beat just until fully combined stopping to scrape the sides of the bowl as needed.
- Spread into the prepared pan. Bake for 55-60 minutes or until a long skewer inserted into the center comes back clean.
- Meanwhile, on the stovetop in a small saucepan, melt together the sugar, butter and lemon juice just until melted, do not boil.
- Immediately after removing the cake from the oven, use a long skewer to poke holes all over the top and into the cake.
- Slowly pour the lemon butter sauce over the top and let it soak into the cake.
- Cool to warm in the pan then turn onto a rack to cool completely.
- Serve dusted with powdered sugar and a dollop of whipped cream, if desired.
I was wondering if this could be baked in loaf pans also.
Hi Debbie, sure two loaf pans should work, depending on the size.
I love it and I combine the lemon glaze from this one with the lemon icing from your other lemon pound cake recipe for an extra lemon punch! It is amazing.
Sounds great, thanks Lisa!
Melissa, Thank you for sharing your delectable recipes. I am wondering if almond milk may be substituted for cow's milk when making buttermilk? Also, it would be 1 tbsp of white vinegar added to the milk, correct? Thank you so much!
Hi Denise, I love your idea about Almond milk and while I haven't tested it my guess is it would work. Also, the amount of one Tbsp is correct but, don't beleive it would have the same effect in Almond milk as cow's milk. If you try it let me know.
Hello can I use any substitute for buttermilk as I couldn’t find it in the grocery shop here thanx
You can use regular milk or make your own buttermilk. Add 1 Tbsp lemon juice of white vinegar to the milk and allow it to sit on the counter for 5 minutes or so. Then proceed with the recipe.
I have your Lemon Bundt Cake in my oven asi write this! Mmmm the lemon sure smells lovely! Just hoping this cake comes out good!
Just poured lemon mixture over it but maybe too much sauce did I bake????
Oh well it smells delish!!!
In Australia 🇦🇺
The sauce will soak into the cake after baking, no worries at all. I hope you enjoy!
Hi Melissa! Can i possibly omit the instant lemon pudding mix in this recipe? Do I need to add additional lemon extract or juice in place of the mixture? Thanks for always replying with my inquiries <3
Hi Ellen, you can. No need to make any other adjustments. But, it will affect the texture a bit.
This recipe sounds delicious however when I transfer it to print, the pages are blank. Since so many of us are experiencing this, please double check your end?
Hi Helen, sorry you've had an issue, I have had my IT test this and they can't find an issue. I'm able to print recipes as well. If you're getting an error message please email a screenshot to me so I can forward to them. We'll keep digging, thanks.
I was unable to print this recipe using my cell phone. I was able to print this recipe from my laptop computer without any problems.
please let me know why we are having so much trouble trying to print this recipe, l have tryed for 3 days now, l have even up dated this
The recipe template is functioning, I'm sorry I don't know why it's an issue for you.
l cannot get this to copy, please help,
We're sorry you're having trouble, perhaps try emailing it to yourself.
I just started following your page last night. I’ve found lots of recipes I’d like to make but when I tap on the url the recipe won’t come up. I even copied it, went to google and pasted it. The recipes come up but before I can read them, much less write them down, they go to a default page. I’m so frustrated and ready to just forget it. I’ve spent several hours tonight just on this page and don’t have a recipe yet! HELP!!!!
I'm sorry you're having issues however, this has nothing to do with my site. You probably need to update your browser.
How much buttermilk do u add??
1 cup whole or low fat buttermilk.