Super Moist Lemon Bundt Cake

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A super moist lemon bundt cake is a citrus lover's dream, combining tangy lemon flavors with a tender, melt-in-your-mouth texture that makes it a perfect dessert for any occasion.


Gather fresh lemons, all-purpose flour, sugar, eggs, butter, buttermilk, vanilla extract, baking powder, baking soda, and salt to create this delightful cake.


Zest the lemons to capture their aromatic oils, then juice them to extract the tangy flavor needed for the cake batter and glaze.

Juicing Lemons

Cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. Alternate adding the dry ingredients (flour, baking powder, baking soda, salt).

Mixing the Batter

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F for 45-55 minutes, or until a toothpick inserted.

Baking the Cake

While the cake bakes, prepare a simple glaze using powdered sugar and freshly squeezed lemon juice. Adjust the consistency with milk or more lemon juice as needed.

Making the Lemon

Once the cake is baked and cooled for 10 minutes in the pan, invert it onto a wire rack and drizzle the lemon glaze evenly over the warm cake, allowing it to soak.

Glazing the Cake

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