Lemon Bundt Cake

This cake is a fun way to break out your bundt pan & use up a lot of eggs! It has a wonderful lemon zing that will please any cake lover who prefers less sweetness in their desserts. This cake would pair nicely with a blueberry topping.

Lemon Bundt Cake

Preheat Over: 325 F


  • 2 sticks room temperature butter

  • 1 2/3 cups sugar

  • 1 tablespoon vanilla

  • Juice from 1 lemon

  • Zest from 2 lemons

  • 5 eggs

  • 2 cups of unbleached white flour


  1. Butter and Sugar the Bundt pan. Be sure to get a good coat of butter in any designs in your pan.

  2. Mix the butter and sugar together until smooth.

  3. Add in the vanilla, lemon juice, & lemon zest.

  4. Mix in the eggs one at a time. Be sure not to over mix. The eggs are the rising agent in this recipe; over mixing could cause your cake not to rise.

  5. Add in the flour until just combined.

  6. Scoop your mixture into the Bundt pan. It will be thick.

  7. Bake for 1 hour and let cool for at least 10 minutes.

  8. Turn the Bundt pan over onto a decorative plate and your are done!

Take a picture of your cake and tag us on Instagram or Facebook!


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B&C Farm