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Lemon Butter Bundt Cake
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Lemon Butter Bundt Cake

Course Dessert
Cuisine American
Keyword lemon-butter-bundt-cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 1 hour 20 minutes
Servings 1 cake
Author Melissa Sperka

Ingredients

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 1 Tbsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 1 3.4 oz instant lemon pudding mix
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 Tbsp fresh lemon zest
  • Lemon Butter Sauce:
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 5 Tbsp butter

Instructions

  • 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.