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From the kitchen: Lemon Buttermilk Bundt Cake

February 22, 2013


TGIF! I hope you had a nice week. Do you have anything fun planned for the weekend? I have four birthdays to celebrate!! I love my friends to death, but I really wish they weren’t born so close together. By the same token, it’s nice to have an excuse to party and hang out all weekend, something that seems to happen less and less as we all begin to settle down. And speaking of settling down, if you have yourself some free time this weekend, I highly suggest you make this lemony buttermilk cake. It’s moist, tart, and just the right amount of sweet – a perfect companion to your Sunday morning. Have an amazing weekend! -xo



Meyer Lemon Buttermilk Cake (adapted from Smitten Kitchen)

Makes 1 bundt (or two loaf pans)


For the cake

2 sticks unsalted butter, at room temperature
2 cups sugar
4 large eggs, room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract

For the glaze

1 tablespoon lemon zest

3 1/2 tablespoons freshly squeezed lemon juice

1 1/2 cups confectioners’ sugar, sifted


Heat oven to 350 degrees F. Grease and flour bundt pan. If using loaf pans, grease, flour and line the bottoms with parchment paper.

Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into bundt pan and bake for 1 hour, or until a cake tester comes out clean. Let cake cool about 10 minutes and invert onto a cooling rack set over a baking sheet. Let cake cool completely, about an hour or two longer.

For glaze, combine confectioners’ sugar and 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Spoon over top of cake, and allow glaze to drizzle down the sides.

24 Comments leave one →
  1. February 22, 2013 12:48 am

    This looks awesome!

    • love and cupcakes permalink*
      February 26, 2013 11:46 am

      Thank you so much!

  2. February 22, 2013 2:52 am

    Yummy, I love anything bundt!

    • love and cupcakes permalink*
      February 26, 2013 11:46 am

      Me too! And lemon always has my heart :)

  3. February 22, 2013 4:07 am

    I cannot wait to try this :-)

    • love and cupcakes permalink*
      February 26, 2013 11:45 am

      Great! I hope you enjoy! xo

  4. February 22, 2013 5:21 am

    Looks delicious. Did you use a NordicWare bundt pan? I love making 7-Up pound cakes in mine. The detail of their pans makes them so much prettier than regular bundts.

    • love and cupcakes permalink*
      February 26, 2013 11:45 am

      Hmmmm, I received this bundt pan as a gift and I’m not sure where it came from! But I sure do love it! It’s so beautiful. 7-up pound cake?????? I need to know more about this!

  5. February 22, 2013 10:34 am

    Love this! I make a lemon bunt that is super yummy, but I think I may have to try this recipe. I love a good bunt cake!

    • February 22, 2013 10:35 am

      Oh, autocorrect! Bundt!

      • love and cupcakes permalink*
        February 26, 2013 11:42 am

        Ha! I had to double and triple check the spelling of bundt while I was writing this post! silent D? wft?!!

  6. February 22, 2013 5:09 pm

    Looks to die for! I love citrus cakes. I will be bringing this to Nonna’s dinner for her to try. Thanks for the recipe.

    • love and cupcakes permalink*
      February 26, 2013 11:41 am

      Thanks! I love citrus everything! I hope Nonna approves! xo

  7. February 24, 2013 7:59 pm

    YUM! Lemon and buttermilk is such a good old fashioned, delicious combo. Perfect.

    • love and cupcakes permalink*
      February 26, 2013 11:39 am

      Completely agree Sarah! I love all buttermilk cakes, so good and moist!

  8. February 28, 2013 10:29 am

    Oh my gosh! This looks fantastic! It looks so perfect!

  9. Mera permalink
    March 4, 2013 11:59 am your ingredients list for the cake it calls for 3/4 cup of lemon juice, but in the directions, it says to only use 1/4 cup of the lemon juice for the cake batter.
    I am confused…as it leaves 1/2 cup…but doesn’t say what to do with it.
    It sounds like a wonderful recipe and I can’t wait to try it, but I also know that baking needs to be exact.

  10. Sandy permalink
    March 4, 2013 9:48 pm

    I am making this now and it smells great in the kitchen but I am confused what I am suppose to do with the 1/2 C. sugar and 1/2 C. lemon juice I have left over. The recipe calls for 2 1/2 cups sugar but then says mix 2 C. sugar with the butter… Could you please clarify? Thank you!!

    • love and cupcakes permalink*
      March 4, 2013 9:58 pm

      Hi Sandy,

      I’m so sorry for the confusion. The original recipe came from Smitten Kitchen and Deb cooks the 1/2 cup lemon juice and 1/2 cup sugar over low heat until the sugar dissolves. Then she pours this syrup over a slightly cooled cake BEFORE GLAZING. She lets the cake cool completely, then glazes it. I changed the recipe slightly because I prefer less sweetness. I’ll update my recipe now, thank you so much for pointing that out to me. I truly appreciate it. I hope you enjoy your lemon cake! xoxo

  11. Sandy permalink
    March 4, 2013 10:04 pm

    Thank you for your quick response!! I’m glad you altered it since I like less sweet myself.. now I just sit and wait for it to complete baking. Have a wonderful evening and I can’t wait to bring this to work tomorrow.

  12. March 27, 2013 2:32 pm

    Just made this as a little birthday treat for my dad and whoa! It’s insanely good. Perfect and bright lemony-ness. Thanks so much for sharing it :)

  13. B Beltramo permalink
    April 3, 2015 2:40 pm

    Lovely moist tender crumb. Freezes well. Did not use the glaze.


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