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Super Moist Lemon Bundt Cake

A delightful cake with a tender, fluffy texture and bright lemon flavor, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.25 teaspoons salt
Wet Ingredients
  • 1 cups granulated sugar
  • 0.5 cups vegetable oil
  • 0.75 cups buttermilk, at room temperature
  • 3 large eggs
  • 1 tablespoon lemon zest (freshly grated)
  • 0.5 cups freshly squeezed lemon juice (about 2 to 3 lemons)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with non-stick spray or a light coat of vegetable oil.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside.
  3. In a large mixing bowl, combine the granulated sugar and vegetable oil until well blended. Add the buttermilk, eggs, lemon zest, lemon juice, and vanilla extract. Beat until smooth and creamy.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Baking
  1. Pour the batter into the prepared bundt pan.
  2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Optional Glaze
  1. For a sweeter touch, mix powdered sugar with lemon juice until desired consistency is achieved and drizzle over the cooled cake.

Notes

For a dairy-free version, substitute buttermilk with almond milk or coconut milk mixed with vinegar. Ensure ingredients are at room temperature for best results and avoid overmixing.