Buttermilk Bundt Cake with Lemon

When the weather starts cooling, it becomes all the more appealing to retreat to the kitchen, warm up the oven and bake something delicious. If I have extra time, I will go all out and spend the afternoon making some easy-to-freeze cakes, that I know will be ready anytime. Such an afternoon happened recently and one of SWEETTABLESCAPES creation was this massive and massively-yummy Buttermilk Bundt Cake with Lemon  from Food and Wine Magazine.


You’ll need: 

  • 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 3/4 cup vegetable shortening, at room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 3 tablespoons fresh lemon juice
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon finely grated lemon zest
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon unsalted butter, melted
  • Pinch of fine salt


Preheat the oven to 
325°. Generously butter a 10-inch Bundt pan and dust with flour.img_0010In a medium bowl, whisk the 3 1/2 cups of flour with the salt 
and baking soda.

  1. MAKE THE CAKEIn a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the shortening at medium-high speed until smooth. img_0011img_0012
    Add the granulated sugar and 
beat until light and fluffy, about 2 minutes.img_0013
  2. img_0014At medium speed, beat in the eggs 1 at a time until just incorporated, then beat in the vanilla; img_0015
  3. img_0016scrape down the side of the bowl. Beat in the dry ingredients and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. img_0017
  4. img_0018
  5. img_0019At low speed, beat in the lemon juice.Scrape the batter into the prepared 
Bundt pan and use a spatula to smooth 
the surface.img_0020 Bake in the middle of the oven 
for about 1 hour and 15 minutes, rotating the pan halfway through baking, until 
a toothpick inserted in the center of the 
cake comes out clean. Let the cake cool on 
a rack for 30 minutes, then turn it out on 
a platter or cake stand to cool completely.
  6. MAKE THE GLAZEIn a medium bowl, whisk the confectioners’ sugar with 
the lemon zest, lemon juice, butter and 
salt until smooth. Drizzle the glaze over
the top of the cake, letting it drip down 
the sides. Let stand for 20 minutes 
until the glaze is set. Cut the cake into wedges and serve.



The glazed cake can be stored in an airtight container for up to 3 days or frozen.


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