Description

This Lemon Bundt Cake is a moist and flavorful dessert featuring the bright zest and juice of lemon balanced with a rich buttery base. Whipped egg whites provide a light, tender crumb while the lemon icing glaze adds an extra tangy sweetness. Perfect for spring or summer gatherings, this elegant cake combines classic baking techniques with fresh citrus notes for an irresistible treat.

Ingredients

Scale

Cake

1 1/2 cups (3 sticks) unsalted butter, softened
2 1/4 cups granulated sugar
7 large eggs, separated (room temperature)
3/4 teaspoon cream of tartar
1/4 cup lemon juice
1/2 cup buttermilk (or sour cream)
2 teaspoons pure lemon oil
Zest of one large lemon (optional)
1/2 teaspoon salt
1/2 teaspoon baking soda
3 1/2 cups all-purpose flour (or cake flour)

Lemon Icing

2 cups powdered sugar
2 tablespoons lemon juice
1–2 tablespoons whole milk

Instructions

Prepare Pan: Use a pastry brush to grease a 12-cup Bundt or cast-iron fluted cake pan with a thin layer of vegetable shortening. Dust the pan with flour and tap out the excess to ensure the cake releases easily after baking.
Mix Dry Ingredients: Sift the flour into a medium bowl using a sifter or metal strainer. Add the baking soda and salt, then set the mixture aside.
Whip Egg Whites: Carefully separate the egg whites from the yolks, making sure no yolk contaminates the whites for proper whipping. In a clean, grease-free bowl, whip the egg whites with the cream of tartar until stiff peaks form. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use a stand mixer or hand mixer to cream the softened butter until light and fluffy, about 2-3 minutes. Gradually add the granulated sugar while continuing to beat, scraping the sides and bottom of the bowl occasionally.
Add Egg Yolks and Flavorings: Add the egg yolks one at a time to the butter mixture, beating well after each addition. Then combine in the lemon juice, lemon zest (if using), buttermilk, and lemon oil until evenly mixed.
Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet batter, mixing just until smooth and combined to avoid overworking the batter.
Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a rubber spatula, taking care not to deflate the mixture to maintain lightness.
Fill and Bake: Transfer the batter into the prepared Bundt pan, spreading it evenly with the spatula. Place the cake in a preheated oven at 325°F (163°C) and bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out mostly clean, with some moist crumbs.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert the cake onto a cooling rack and let it cool completely.
Prepare Lemon Icing: Whisk together powdered sugar, lemon juice, and 1 tablespoon of milk. Add more milk (up to 2 tablespoons total) to thin the icing to desired consistency.
Glaze the Cake: Once the cake is fully cooled, drizzle the lemon icing evenly over the top for a tangy, sweet finish.

Notes

Ensure the egg whites are free of yolk or grease to achieve proper volume when whipped.
You can substitute buttermilk with sour cream for a richer texture.
If you don’t have lemon oil, increase the lemon juice slightly or add a bit more zest for extra lemon flavor.
Use cake flour instead of all-purpose flour for an even lighter crumb.
Let the cake cool completely before icing to prevent the glaze from melting and running off.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon bundt cake, lemon cake, bundt cake recipe, citrus cake, lemon glaze, homemade bundt cake