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Lemon Bundt Cake
Total 2 hours and 20 minutes (includes cooling time)
Active 25 mins
Makes 12 to 14 servings
Ingredients
Cake
Lemon Glaze
Directions
- To make the cake: Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray or butter and flour the pan.
- In a medium bowl, whisk together the flour, lemon zest, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the 2 sticks of butter and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
- Turn the mixer to low speed and alternately add the flour and buttermilk, beginning and ending with the flour. Mix just until incorporated.
- Spoon the batter into the prepared pan. Shake the pan gently and knock it once or twice firmly on the counter to settle any bubbles.
- Bake until a tester inserted midway between the edge and the center tube comes out clean, 50 to 55 minutes.
- Cool in the pan on a rack for 30 minutes, then unmold onto the rack to cool completely.
- Meanwhile, make the lemon glaze: Sift the powdered sugar into a medium bowl. Whisk in enough lemon juice to make a soft glaze that drips in a wide ribbon off the whisk.
- Place the cake on a serving plate. Drizzle glaze over it.
- To store leftover cake, wrap it tightly in plastic or foil and keep at room temperature for up to 1 day.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
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