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Lemon Bundt Cake-ATK


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  • Cake:
  • Lemon Bundt Cake
  • From: The Complete America’s Test Kitchen TV Show Cookbook
  • 3 Tablespoons lemon zest
  • 3 Tablespoons lemon juice
  • 3 cups (15 ounces) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp table salt
  • 18 Tablespoons (2 1/4 sticks) unsalted butter, room temp
  • 2 cups (14 ounces) granulated sugar
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 egg yolk, room temp
  • Glaze:
  • 2 cups (8 ounces) powdered sugar
  • 2-3 Tablespooons lemon juice
  • 1 Tablespoon buttermilk


Adapted from


Step 1

Oven: Preheat oven to 350 degrees.

Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.

1. Zest/Juice: Mince lemon zest into a fine paste and combine with lemon juice. Set aside for 10 minutes.

2. Dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl.

3. Wet ingredients: Combine the lemon juice mixture, buttermilk, and vanilla in a small bowl. Set aside.

4. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy, about 3 minutes.. Add eggs and yolk, one at a time, mixing thoroughly. Scrape sides of bowl.

5. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and buttermilk in two additions. Don't overmix. Finish with a spatula.

6. Bundt Pan: Spoon batter into bundt pan and smooth the top with a spoon or spatula. Lightly tap on counter a couple times to remove air bubbles.

7. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 45-50 minutes. Cool for 10 minutes before adding glaze.

8. Glaze: While the cake is baking, whisk together the powdered sugar, 2 T of lemon juice and buttermilk until smooth. Add lemon juice as needed to get a pourable glaze. After the cake has cooled for 10 minutes, invert onto a rack. Pour half the glaze over the warm cake and cool for 1 hour. Then pour remaining glaze over the cake and let cool completely.

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