Buttery, tender lemon buttermilk cake is topped with a tangy lemon glaze – this fresh and delicious Lemon Bundt Cake is a citrus lovers dream!
It is time for another Mystery Dish! And I’m soooo excited because this month I was the host! That’s right, I got to pick a list of ingredients for my other blog friends to use in their creations. Â So fun!
In order to celebrate, I bought myself a Bundt Pan
Nope, I’m serious, I really bought a bundt pan just for this. I will take any excuse I can to buy new kitchen supplies!
But I had been eyeing this lemon bundt cake recipe for ages and I knew it would be the perfect thing to make for my month of Mystery Dish! Â Â
So are you wondering what ingredients I picked? I seriously agonized over this decision – I wanted to pick things that had never been used before and I wanted a good variety of ingredients, but I also had to make sure that some of the ingredients could complement each other. So much pressure! Ha, not really – it is more like so much fun! Such a food blogging dork. Here is the winning list and the reason behind my choice:
-raspberries: summer!
-peanut butter chips: they make any cookie better
-edamame: such a random choice
-lemon: because it was in my cake recipe 🙂
-yeast: what’s better than bread?
-whole wheat pastry flour: I’ve been obsessed with the stuff lately
-bacon: enough said.
-buttermilk: see lemon
-basil: best herb out there
-zucchini: summer, again!
So why have I been eyeing this lemon bundt cake recipe? It just sounded so summery and delicious. I always think of summer when I think of lemon desserts.
And I knew it would be a great recipe because it is from Cook’s Illustrated – their stuff is always the best!
And of course, they did not disappoint! This lemon bundt cake is so full of bright lemon flavor thanks to zest and juice in the batter, and then more juice in the glaze.
The cake itself is so rich and buttery and buttermilk helps it stay tender and moist. It is delicious for dessert, or for a snack with some tea. We actually ate it for breakfast!
I am always amazed each month to see what everyone comes up with. My blogging friends are so creative and talented, and it is incredible how we all end up making such different things! Check out their recipes, the links are below the picture!
And a special welcome to our guest poster this month, the lovely Chelsea from Chelsea’s Messy Apron! Her blog is awesome – she comes up with the greatest recipes and is constantly posting new things.
1. Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze – Baking a Moment
2. Twice Baked Zucchini Boat – Chelsea’s Messy Apron
3. Buttermilk Panna Cotta with Raspberry Mint Compote – Blahnik Baker
4. Lemon-Raspberry Bundt Cake – I Dig Pinterest
5. Peanut Butter Chip Cookies – The Dessert Chronicles
6. Mini Coconut Cupcakes with Lemon Cream Cheese Frosting – I Want Crazy
7. Zucchini Noodles with Meat Mushroom Tomato Sauce – Joyfully Healthy Eats
8. Baked Wonton Cups Filled with Edamame Corn Salad – The Well Floured Kitchen
9. Easy 30 Minute Orange Rolls – Yummy Healthy Easy
10. BBQ Chicken Salad with Jalapeno Basil Ranch Dressing – The Pajama Chef
11. Mini Reese’s Peanut Butter Cupcakes – Culinary Couture
12. Zucchini Muffins with Lemon Glaze – The Weary Chef
13. Lemon Bundt Cake – Chez CateyLou
Buttery, tender lemon buttermilk cake is topped with a tangy lemon glaze - this fresh and delicious Lemon Bundt Cake is a citrus lovers dream!
Ingredients
- 3 - 4 lemons (you will use 2T of zest and 3T of juice for the cake. 2 - 3 T of juice is for the glaze)
- 3 cups (15 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 2 cups (14 ounces) sugar
- 2 - 3 tablespoons lemon juice
- 1 tablespoon buttermilk
- 2 cups (8 ounces) confectioners' sugar
Instructions
- Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with nonstick baking spray (the kind with flour) or butter and flour your pan.
- Zest and juice 3 lemons and then mince the zest until it is almost a paste - you should have about 2 tablespoons. Mix zest with 3 tablespoons of lemon juice in a medium bowl and set aside for 10 - 15 minutes. (set aside the rest of the juice for the glaze)
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- To the lemon juice mixture, add vanilla and buttermilk and whisk to combine.
- In a separate small bowl, gently whisk eggs and egg yolk.
- In the bowl of a stand mixer fitted with the paddle attachment, bet together butter and sugar at medium high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Turn speed down to medium and add half the eggs. Mix for about 15 seconds, then add the rest of the eggs and mix until combined.
- Turn speed down to low and add 1/3 of the flour mixture. Mix for about 5 seconds, then add half of the buttermilk mixture and mix for another 5 seconds. Repeat this process with flour, buttermilk, and flour. Give the batter a final stir with a rubber spatula to make sure all flour is incorporated.
- Spoon batter into prepared pan. Bake for 40 - 50 minutes, until top is light golden brown and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 10 minutes.
- Add 2 tablespoons lemon juice, buttermilk, and confectioners' sugar to a bowl and whisk until smooth. Add more lemon juice until desired consistency is reached - you want the glaze pourable but still slightly thick.
- Turn the cake out of the pan onto a wire rack. Set the rack on a rimmed baking sheet for easy cleanup. Pour half the glaze over the cake and then let it cool for an hour. Cover the glaze bowl with a damp towel while the cake cools. After an hour, pour the rest of the glaze over the cake and then let it cool to room temperature.
Notes
Recipe from Cook's Illustrated
More lemon love!
Cate, this is such a great cake! Thank you so much for inviting me to be a part of Mystery Dish! It was so much fun, and definitely forces you to think outside the box with different ingredients! So glad you got to buy yourself a bundt pan for this recipe – love your beautiful pictures and thanks for the shout-out. Pinning this one! 🙂
Thanks, Chelsea, and thanks for joining us! It was so great to have you!!
Looks amazing! You won’t regret that bundt pan purchase, so many delicious things to be made! Thanks for a great list this month 🙂
Thanks, Sherri! I can’t wait to venture into the world of bundt cakes!
Looks delicious! I love anything lemon flavored! What a great summer dessert!
Thanks, Kelly! Lemon is so perfect for summer!
what a delicious cake! great ingredient choices this month. love your reasoning behind each 🙂
Thank you so much, Sarah! I definitely overthought the ingredients a bit! haha
You know, now that I think about it, I don’t have a bundt pan! I must change that immediately so I can make this lemon bundt cake! I just love lemon desserts. They might be my favorite : )
What kind of food bloggers are we that we didn’t even have bundt pans?! Haha! I’m so excited to have a new toy to play with!!
Great choice of mystery ingredients! Hahaha I love the random edamame thrown in there! And this bundt cake looks absolutely perfect! Great photos too 🙂
Thank you so much, Chris!!
Thanks for hosting this month!! This bundt cake looks fantastic and your photos are gorgeous as always!
Thanks you so much, Rachel! You are so sweet!
I remember when I did Chopped for my birthday party and I had the same (agonizing 😉 ) decisions. You did great and I love what you made! Lemon is one of my all time favorites!
Thanks, Mary Frances! It really is kind of an agonizing decision when you love food as much as we do!!
Such a beautiful looking bundt cake Cate. Love the lemon and buttermilk flavours you have used. I have 2 bundt tins I’ve never used, I really must make one.
Thanks, Julie! I hope you put your bundt pan to use – you would love this cake!
This bundt cake is like a dream come true!! It looks so yummy and perfect for summer! I love buying new kitchen stuff for new recipes! 🙂 I have two bundt pans already and want to buy those cute mini ones next! Thanks for hosting this month! Pinned!
Thank you so much, Jen! New kitchen stuff is the best!!
Your cake looks delicious, I wish I had a slice right now 🙂 Once you start baking bundt cakes you can’t stop and you will want to buy more and lots of different pans. I have 7 different design pans and make bundt cakes all the time!
Michael
recent post; making a cheesecake – http://michaelswoodcraft.wordpress.com/2014/05/24/delicious-cheesecake/
7 pans?? That’s impressive! But I know what you mean – I loved this cake! So pretty and so delicious!
Hi Cate,
I was reading your ‘About’ page and noticed your beautiful glass oval dome cake pedestal. It’s is very beautiful, do you remember where you purchased it?
If you are interested in bundt pans, check out the Nordic Ware web site;
https://www.nordicware.com/search/results/a8482c7c70b278c2436d512c34d680d6/#.U4qDno3D-cN
Michael
You bought a bundt cake pan, that’s hilarious! Bundt cakes are great because there’s very little decorating required. I love lemon cakes and yours looks beautiful with the dripping glaze. Also the sliced lemons around the cake is really cute. Love that!
Thanks, Connie! I am a bundt cake convert – can’t believe it took me so long!
What a gorgeous cake! I love lemon anything. Yum!
Thanks, Norma!
Absolutely divine- Pinned!!
Thanks, Gina! And thanks for pinning!!
i love lemon buttermilk cakes. yum!
This looks delicious! I made a lemon bundt recently, they’re great for summer aren’t they? Love the glaze!
This is such a pretty bundt cake! I love how you arranged the lemon slices, awesome styling 🙂
I love lemon cake and yours looks absolutely delicious! It’s super refreshing for dessert on those warmer days…or breakfast! 😉
Your lemon cake looks scrumptious. A+ for photos and presentation. 🙂
Madonna
MakeMineLemon
Thanks, Madonna!