Buttermilk Bundt Cake with Lemon Glaze

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Buttermilk Bundt Cake with Lemon Glaze: Perfectly tart and fantastically sweet, this beautiful cake is as delicious as it looks and sounds.

Buttermilk Bundt Cake with Lemon Glaze | Taking On Magazines | www.takingonmagazines.com | Perfectly tart and fantastically sweet, this beautiful Buttermilk Bundt Cake with Lemon Glaze is as delicious as it looks and sounds.It’s been more than a little gloomy here over the last several days, maybe even closing in on a full week. I’m talking Antarctic winter gloom for six days straight.

The bummer about the weather is that it’s not just overcast, it’s wet as well. Sometimes it actually rains, real drops that I can feel and see, but most of the time it’s more sneaky than that.

For instance, Dudette and I wanted to go fishing on Saturday evening. I checked the radar to see if any real rain was headed our way, and upon seeing no sign of green blobs on my screen, collected up our gear and headed across the street to the lake. 

We didn’t even get halfway down the driveway before the light mist we were feeling was interrupted by the occasional real raindrop. By the time we made it back to the house, there was more rain than mist and we were certifiably wet. It knew. I swear, it knew that we were out and set out to get us.

And that, my friends, is why I created sunshine in my kitchen.

The Process

I actually did use my stand mixer for this, just as the recipe suggested, but it can be made with a hand mixer just as easily. As with most cakes, this one required the mixing bowl and two others; one for the wet stuff and a second for the dry.

The wet and dry were alternately added to the fluffy butter and sugar mixture, then my batter was scraped into a prepared pan and put in the oven. 

It was about twenty minutes into baking that I caught the aroma of something burning. So, I scurried back in the kitchen to find that my cake was erupting. The batter was rising so quickly that it didn’t have a chance to cook first so it was spilling over the top of the bundt pan.

Throwing a baking sheet on the shelf under the cake took care of that problem, but it was definitely something to note.

My cake, and the big blob of cooked batter on the sheet pan, were both done after an hour and fifteen minutes.

The Verdict

My cake didn’t develop the nicely browned exterior like Food & Wine’s has, but I can tell you this with certainty, it was just as delicious. Holy cow, it was good. The cake was soft, tender and delicious. The lemon glaze was over-the-top yummy and went perfectly with the cake. Both Hubby and I thought so. 

Dudette had her friend Boo over for a sleepover on Friday night and she had a piece for breakfast (don’t judge; it’s perfectly acceptable for sleepovers). She loved it (a ‘really, really lot,’ according to her). 

The only person that tried the cake that didn’t fall in love with it was Dudette, and that’s because she’s not a big fan of lemons in general, so it didn’t surprise me.

For the rest of us, this cake is a keeper.

What I’d Do Different Next Time

There will be a next time just so I can try and find out what I did wrong with the batter. I’ll let you know what I find out. Other than that, I wouldn’t do anything different.

The Recipe

Buttermilk Bundt Cake with Lemon Glaze
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Dessert
Cuisine: American
Serves: 10
  • 1½ sticks unsalted butter, at room temperature, plus more for greasing
  • 3½ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon fine salt
  • ½ teaspoon baking soda
  • ¾ cup vegetable shortening, at room temperature
  • 2½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 3 tablespoons fresh lemon juice

  • 1 cup confectioners’ sugar
  • ½ teaspoon finely grated lemon zest
  • 2½ tablespoons fresh lemon juice
  • 1 teaspoon unsalted butter, melted
  • Pinch of fine salt
  1. MAKE THE CAKE Preheat the oven to 
325°. Generously butter a 10-inch Bundt pan and dust with flour. In a medium bowl, whisk the 3½ cups of flour with the salt 
and baking soda.
  2. In a stand mixer fitted with the paddle, beat the 1½ sticks of butter with the shortening at medium-high speed until smooth. Add the granulated sugar and 
beat until light and fluffy, about 2 minutes. At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; scrape down the side of the bowl. Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. At low speed, beat in the lemon juice.
  3. Scrape the batter into the prepared 
Bundt pan and use a spatula to smooth 
the surface. Bake in the middle of the oven 
for about 1 hour and 15 minutes, rotating the pan halfway through baking, until 
a toothpick inserted in the center of the 
cake comes out clean. Let the cake cool on 
a rack for 30 minutes, then turn it out on 
a platter or cake stand to cool completely.
  4. MAKE THE GLAZE In a medium bowl, whisk the confectioners’ sugar with 
the lemon zest, lemon juice, butter and 
salt until smooth. Drizzle the glaze over
the top of the cake, letting it drip down 
the sides. Let stand for 20 minutes 
until the glaze is set. Cut the cake into wedges and serve.


This cake really is a splash of sunshine when it’s dreary outside. I had hoped to get a glimpse of the super moon last night, but the clouds never thinned enough for that. In fact, it’s been getting steadily darker this morning and I think we’re in for more rain soon. It kind of makes me wish Hubby hadn’t finished the last slice of cake for breakfast.


7 thoughts on “Buttermilk Bundt Cake with Lemon Glaze

  • September 6, 2014 at 4:10 pm

    This is gorgeous, I adore lemons so much. I'll take a big slice of sunshine, in fact, make it two.

      • September 10, 2014 at 2:30 am

        I would SO love that. One day my friend, one day. xx

  • August 12, 2014 at 1:59 am

    Sunshine in the kitchen… I love it!! And I LOVE lemons! Just about anything lemon is a keeper in my book. So, this looks like it needs to be my sunshine too.

  • August 11, 2014 at 8:52 am

    This does look like sunshine in the kitchen and sounds wonderful. We love anything lemon. It's funny, in the summer, lemon sounds so "summery" to me. But in the cold weather months, it seems just perfect to. I guess lemon is just and all around perfect flavor. (I noticed that there's just butter on the ingredient list – there must have been a glitch?)

    • August 11, 2014 at 9:36 am

      Hey Chris. Thanks so much for the heads-up about the recipe. I don't know why it glitches like that sometimes. It's fixed now. Lemon is one of those that's a happy thing year-round, isn't it. I hope you've gotten a bit more sunshine than we have. It started raining a little bit ago, so we're hunkered down inside today.


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