Lemon Bundt Cake


Good Morning and Happy Sunday! I thought I would try something a little bit different for me. I was kindly gifted a bundt pan by my mother since she wasn’t using hers anymore and pretty much immediately got to work on a lemon raspberry bundt cake. I hadn’t worked with a bundt pan before so it was a fun challenge figuring out baking times and proportions. I have to say I’m happy with how this cake turned out. It’s super lemony and the right balance of dense and moist. That being said, I do want to workshop this recipe a little bit. I had baked it for 42 minutes, but it ended up being a little undercooked despite the cake tester coming out clean. There are some other things I want to work with, like the proportions of the flour and butter and nailing down a raspberry glaze recipe.

lemon bundt cake

  • Servings: approx 12-14
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


1 1/2 cups butter 1 1/2 cups sugar 2 lemons – separate the zest and juice 3 eggs 2 1/4 cups flour 2 tsp baking powder 1 tsp salt 1 cup buttermilk


Preheat the oven to 375 degrees and grease the bundt pan. Cream together the butter, lemon zest, and sugar. Slowly mix in the vanilla, lemon juice, and eggs, one at a time, until the mixture comes together. In a separate bowl, mix and whisk together the dry ingredients to make sure they are well incorporated. Now it’s time to add in the buttermilk and dry ingredients bit by bit. Start off with sifting in some of the dry ingredients and mix the batter on low. Add in the buttermilk 1/4 cup at a time in conjunction with the dry ingredients until you get a smooth batter. Pour the mixture into the prepared bundt pan for about 45-50 minutes at 375 degrees. Once it’s done baking, wait about 10 minutes to let it cool enough to take out of the pan. Place a plate on top of the pan and flip it over quickly. Now you’re ready to dig in or top it off with anything you wish.

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