Recipes·Recipe

How to make a lemon Bundt cake

Judge Rochelle from The Great Canadian Baking Show demonstrates how to make the perfect lemon Bundt cake. Because everyone loves a cake with a hole in the middle!

Judge Rochelle's step-by-step tutorial on making your favourite cake with a hole in the middle.

A simple cake that will impress your guests! Judge Rochelle from The Great Canadian Baking Show demonstrates how to make a perfect Bundt cake. 2:02

Prep time: 20 min
Total time: 2 hrs

Serves 16

Ingredients

To grease the pan

  • 1 tbsp unsalted butter, softened
  • 1 1/2 tsp flour

For the cake

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 eggs, room temperature
  • 1 tsp vanilla
  • 1 cup buttermilk, room temperature
  • 1/3 cup lemon juice
  • 3 tbsp lemon zest
  • For the glaze
  • 1 1/2 cups icing sugar
  • 2 - 3 tbsp lemon juice

Instructions

Heat oven to 350°F.

In a small bowl, mix together butter and flour for pan grease. Brush liberally into 10-cup Bundt pan; set pan aside.

Grease your Bundt pan with a mixture of butter and flour. (The Great Canadian Baking Show)

In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together butter and sugar with hand mixer on high, until light and fluffy. Add eggs one at a time, scraping down bowl between additions. Add vanilla.

You'll want to use a hand mixer for this, unless you have really, really strong forearms. (The Great Canadian Baking Show)

Add flour mixture to egg mixture in three additions, alternating with buttermilk and lemon juice.

If the mixture starts to curdle, beat on high after each flour addition to bring it back together.

Stir in lemon zest.

Spoon into prepared pan, smoothing batter with a spatula.

Smooth your batter with a spatula as you put it in the pan. (The Great Canadian Baking Show)
That's what your Bundt pan should look like before it goes into the oven. (The Great Canadian Baking Show)

Bake 45 - 50 minutes until cake tester inserted into centre of cake comes out clean.

Cool cake in pan for 20 minutes before inverting onto a cooling rack to remove from pan.

Cool completely.

Let your cake cool completely before you start glazing it. (The Great Canadian Baking Show)
While cake is cooling, make glaze. Whisk together icing sugar and lemon juice.

The glaze is made of lemon juice and icing sugar. (The Great Canadian Baking Show)

Pour glaze over cooled cake.

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