Lemon Bundt Cake

Here’s a recipe for a delicious lemon Bundt cake that serves 16.

February 13, 2012

To extract the most juice from a lemon, warm it to room temperature by running it under hot water, and then roll it under the palm of your hand on a flat surface before cutting and squeezing.


Serves: 16
Prep: 10 min
Cook: 45 min
Total: 1 hr 50 min

  • 3 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup safflower oil
  • 3/4 cup + 2 tablespoons buttermilk
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 1 cup confectioners' sugar

Preheat the oven to 350°F. Spray a 12-cup Bundt pan with organic cooking spray and lightly coat with flour.

2. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the oil, 3/4 cup of the buttermilk, the eggs, lemon juice, and lemon extract. Add the oil mixture to the flour mixture and stir until well combined. Pour the batter into the Bundt pan.

3. Bake for 43 to 45 minutes, or until a toothpick inserted halfway between the tube and sides comes out clean. Cool in the pan for 15 minutes. Turn out of the pan onto a rack to cool for 30 minutes.

4. Meanwhile, combine the remaining 2 tablespoons buttermilk and confectioners' sugar in a bowl, stirring until smooth. Drizzle the mixture over the cake and wait at least 10 minutes before slicing into 16 pieces.

Nutritional Facts per serving
Calories     318.1 cal
Fat     15.1 g
Saturated fat     1.4 g
Cholesterol     40.2 mg
Sodium     164 mg
Carbohydrates     44.1 g
Total sugars     27.1 g
Dietary fiber     0.4 g
Protein     3.9 g

Courtesy of the Rodale Healthy Recipe Finder.