Make these cute lemon bundt cakes from scratch and decorate them with lemon glaze topped with blueberries and raspberries for a delicious summer dessert or topped with coconut and chocolate eggs for a spring dessert.
Prep Time15 minutesmins
Cook Time12 minutesmins
Additional Time10 minutesmins
Total Time37 minutesmins
Servings: 30
Ingredients
Lemon Cakes
2lemonsto get 4 T lemon juice and 2 T lemon zest
1cupbutter
2 1/4cupsugar
3eggs
1cupbuttermilk
3cupsflour
1teaspoonbaking soda
1teaspoonsalt
Lemon Glaze
1lemonto get 2 T lemon juice and zest
1cuppowdered sugar
1teaspoonbuttermelted
For Decorating
blueberries and raspberries
toasted coconut and chocolate eggs
sprinkles
Instructions
Lemon Bundt Cake Instructions
Preheat the oven to 325. Spray the bundt cake pans with cooking spray, even if they say they are non-stick.
Zest and juice the two lemons. You should end up with 3-4 Tablespoons of lemon juice and 2 T of zest.
2 lemons
In a mixer cream the butter and sugar for about 3 minutes until they are well combined.
1 cup butter, 2 1/4 cup sugar
Add the eggs one at a time, beating well after each egg and scraping the mixer bowl as necessary.
3 eggs
Combine the 4 T of lemon juice and 2 T of zest with the buttermilk in a measuring cup. Set aside.
1 cup buttermilk
Put the flour in a bowl and stir in the baking soda and salt.
3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt
Add the flour mixture and buttermilk mixture alternately to the mixer bowl about 1/3 at a time. Mix well after each addition until all the ingredients are mixed.
Pour the batter into the bundt cake pan, filling each about 2/3 of the way full. Bake until the cakes are lightly browned on top and spring back when touched, about 12 minutes.
Let the cakes cool in the pan for 5 minutes, then turn the pan upside down and gently shake the cakes out. Use a knife if necessary to loosen the edges of the cake.
Let the cakes cool completely before glazing.
Glaze for Lemon Bundt Cakes
Zest and juice the lemon. You should end up with about 2 Tablespoons of lemon juice and 1 Tablespoon of zest. If you get less than 2 T of lemon juice add water to make the total liquid 2 Tablespoons.
1 lemon
Mix the powdered sugar with the lemon juice, melted butter and lemon zest.
1 cup powdered sugar, 1 teaspoon butter
Mix the glaze until it is smooth and drizzle over the cakes.
Decorate
Top with raspberries and blueberries for a red, white and blue summer treat.
blueberries and raspberries
Top with toasted coconut flakes and chocolate eggs for a spring birds nest dessert.
toasted coconut and chocolate eggs
Top with sprinkles for any occasion.
sprinkles
Notes
You need to prepare the bundt pan by spraying it with cooking spray before baking each batch of cakes. For best results let the pan cool, wash it, and spray it again before making a second or third batch. The small amount of extra time this takes makes a difference in how easily the cakes come out of the pan.
Even if the pan says it is non-stick it still needs to be sprayed with cooking spray.
In a full size Bundt pan this would take about an hour to bake.