Lemon Bundt Cake

Bundt cake with lemon icing on white footed cake dish.

Remember those cakes your grandmother used to bake? This one is exactly that. An old-fashioned lemon pound cake, straight from my farm kitchen to yours.

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 605kcal

Author Jessica Robinson

Equipment

Pure Lemon Oil

Ingredients

Lemon Bundt Cake

1 ½ cups (3 sticks) unsalted butter, softened
2 ¼ cups granulated sugar
7 large eggs separated, room temperature
¾ teaspoon cream of tartar
¼ cup lemon juice
½ cup buttermilk (or sour cream)
2 teaspoons pure lemon oil
Zest of one large lemon optional
½ teaspoon salt
½ teaspoon baking soda
3 ½ cups all-purpose flour or cake flour

Lemon Icing

2 cups powdered sugar
2 tablespoons lemon juice
1-2 tablespoons whole milk

Instructions

Lemon Bundt Cake

Use a pastry brush to grease a 12-cup Bundt or cast-iron fluted cake pan with a thin layer of vegetable shortening. Dust with flour and tap out the excess.
Use a sifter or metal strainer to sift the flour into a medium size bowl. Add baking soda and salt, set aside.
Separate the eggs, carefully. Do not get any egg yolk into the egg whites or they will not whip. Whip the egg whites with the cream of tartar in a clean, grease free bowl. Whip until you have a fairly stiff peak. Set aside.
In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy, about 2-3 minutes.
Add the sugar gradually, beating thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
Add the egg yolks, one at a time. Scrape the bowl again. Add the lemon juice, lemon zest, buttermilk and lemon oil. Combine.
Gradually add the dry mixture to the cake batter and incorporate only until the batter is smooth and combined.
Use a rubber spatula to gently fold the whipped egg whites into the cake batter.
Use a rubber spatula to scoop the cake batter into the prepared cake pan. Gently spread the batter around evenly.
Place the cake in a preheated 325 degree oven for about 1 hour 10 minutes. Or until a toothpick when inserted comes out mostly clean, with some moist crumbs.
Remove the cake from the oven and let cool for 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a baking rack. Once cooled, then drizzle with lemon icing.

Lemon Icing

Whisk together the powdered sugar, lemon juice and milk. Add more milk if you want a thinner icing)

Notes

Often times I use half cake flour and half all-purpose flour. I sift the flours together into a bowl and then add that into my mixing bowl of cake batter.

Why I use unsalted butter in baking recipes

This helps you control the amount of salt within your baking recipes. Especially because you don't know exactly how much salt each brand adds to their butter.

Nutrition