There’s just something unforgettable about the tangy-sweet aroma of Mom’s Lemon Butter Bundt Cake drifting through the kitchen. This classic, cheerful dessert is a family heirloom recipe—packed with bright lemon flavor and wrapped in buttery richness. The delicately golden crumb, kissed with zesty citrus and a glossy lemon glaze, makes it equally beautiful for celebrations and simple weekday treats. Whether you’re welcoming guests or treating yourself to a slice with afternoon tea, Mom’s Lemon Butter Bundt Cake is the kind of baking magic that brings everyone together and keeps them coming back for more.

Mom's Lemon Butter Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mom’s Lemon Butter Bundt Cake is in its simplicity—just a handful of staple ingredients that work in harmony to create something truly special. Each component brings a unique character: rich depth, tender texture, or a punch of lemon flavor.

Unsalted butter: Makes the cake tender and rich—always use it at room temperature for easy creaming, and reserve a little extra for greasing every nook of your Bundt pan.
Granulated sugar: Sweetens the batter and the glaze, helping to create that tempting crust.
Large eggs: Bind everything together and add structure while keeping the crumb irresistibly soft.
Unbleached all-purpose flour: Sifted for the lightest crumb, it forms the sturdy but tender base of the cake.
Baking soda: Works with buttermilk to give the cake a gentle lift.
Salt: A pinch sharpens and brightens every flavor—don’t skip it!
Buttermilk: The secret to a moist, plush texture and subtle tang that enhances the lemony notes.
Lemon extract: Adds a burst of fragrant, pure lemon essence that shines through every bite.
Lemon zest: Tightly packed to concentrate the essential oils for maximum citrus intensity.
Lemon juice: Freshly squeezed, its tartness balances all the sweet, buttery elements.
Powdered sugar (optional): Just a soft sprinkling on top brings a look of celebration.

How to Make Mom’s Lemon Butter Bundt Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 325°F. The lower temperature is key to that moist, even crumb. Generously grease your 10-inch Bundt pan with 1–2 tablespoons of cold butter, using your fingers or a pastry brush. Be sure to get into every groove—Bundt cakes love to stick if you miss a spot!

Step 2: Cream the Butter, Sugar, and Lemon Zest

In your stand mixer (or with handheld beaters), cream the room-temperature butter and 2 cups of sugar together until they’re light and fluffy. This step usually takes 3–5 minutes and is the foundation for a soft, airy cake. Beat in the lemon zest and lemon extract now, rubbing the zest in your fingers first to release even more citrus oils.

Step 3: Add Eggs One at a Time

With the mixer on medium, add your eggs one at a time. Beat well after each addition—this ensures the batter stays silky and cohesive. Scrape down the sides so nothing gets left behind!

Step 4: Sift and Combine the Dry Ingredients

Sift your unbleached flour with baking soda and salt in a separate bowl. Sifting breaks up lumps and aerates the mixture, crucial for a fine crumb in your Mom’s Lemon Butter Bundt Cake.

Step 5: Alternate Dry Ingredients and Buttermilk

Now for the classic “alternating method.” Add the flour mixture to your wet ingredients a few spoonfuls at a time, alternating with splashes of buttermilk. Always start and finish with flour. This step keeps the batter from curdling and results in an extra-tender cake.

Step 6: Stir in the Lemon Juice

Pour in your lemon juice and gently stir to incorporate. This little burst of acid will brighten every layer of flavor in the cake.

Step 7: Pour and Smooth the Batter

Transfer the gorgeous batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on your counter to release any air pockets.

Step 8: Bake to Perfection

Set the cake on the middle rack of your oven and bake for 1 hour and 5 minutes, checking at the 1-hour mark. You’ll know it’s ready when the cake starts to pull away from the pan’s edges and an inserted tester comes out clean. Don’t overbake—moisture is the secret to Mom’s Lemon Butter Bundt Cake’s magic!

Step 9: Make the Lemon Butter Glaze

While the cake bakes, melt together 1/3 cup butter, 3/4 cup sugar, and 1/4 cup lemon juice in a small saucepan over medium-low heat. Stir until the butter melts and the sugar dissolves into a glistening lemon syrup.

Step 10: Glaze While Warm

As soon as the cake emerges from the oven, use a skewer to poke small holes all over the surface (don’t go all the way through). Pour the hot glaze slowly and evenly across the cake so it soaks in. Leave the cake in its pan to cool completely, letting the glaze seep into every crumb.

Step 11: Release and Finish

When the cake is totally cool, carefully invert it onto a plate or cake stand. A gentle wiggle and a little patience will help it slide out—see Note #2 for more tips on releasing. Dust with powdered sugar just before serving for that picture-perfect finish.

How to Serve Mom’s Lemon Butter Bundt Cake

Garnishes

Make this cake a real showstopper with a final touch of powdered sugar, a few strips of fresh lemon zest, or a scattering of edible flowers for springtime flair. A drizzle of extra glaze or a dollop of whipped cream takes Mom’s Lemon Butter Bundt Cake to dreamy new heights.

Side Dishes

Pair your cake slice with in-season berries—raspberries, blueberries, or strawberries all work beautifully. For a fancier spread, serve alongside lemon sorbet or vanilla ice cream, which complement the cake’s sweet-tart personality without stealing the spotlight.

Creative Ways to Present

For a brunch buffet, cut the Bundt cake into mini wedges and arrange in a circle, or serve with little bowls of fruit compote for dipping. For parties, top each slice with a twist of candied lemon peel or edible violets, inviting guests to customize their perfect bite of Mom’s Lemon Butter Bundt Cake.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap any leftover Mom’s Lemon Butter Bundt Cake tightly in plastic wrap or keep in an airtight container at room temperature. It stays moist and flavorful for up to three days—if it lasts that long! A quick tip: store slices with a small piece of bread to help lock in moisture.

Freezing

To freeze, cut the cake into individual portions or leave whole, then wrap securely in plastic and foil. Freeze for up to three months. Thaw in the refrigerator or on the counter; the bold lemon flavor keeps beautifully, so you can pull out a treat whenever the craving strikes.

Reheating

Bring the cake to room temperature for the best texture, or give slices a very brief turn in the microwave (about 10 seconds per piece) to revive their silky crumb. Warm cake pairs especially well with a spoonful of chilled whipped cream or a scoop of ice cream.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest, cleanest lemon flavor. Bottled juice can taste flat or bitter, but in a pinch, it will do—just adjust for taste if needed.

What’s the best way to keep the cake from sticking to the Bundt pan?

Use plenty of softened butter and make sure every crevice is greased well. Some bakers also dust the pan with flour after buttering, but a generous layer of butter usually gets the job done with Mom’s Lemon Butter Bundt Cake. Let the cake cool before inverting for the cleanest release.

Can I substitute Greek yogurt for buttermilk?

Yes! Use the same amount of plain Greek yogurt (not nonfat) and thin it with a few tablespoons of milk or water for similar moisture and tang in your cake.

Does this recipe double or halve well?

This recipe halves nicely in a loaf pan or for smaller gatherings. Doubling for two Bundt pans also works, as long as you have a mixer that can handle the volume.

What’s the trick for that perfectly moist bite?

The secret is twofold: don’t overbake, and make sure to pour the hot glaze over the cake while it’s still warm in the pan. These steps ensure every slice of Mom’s Lemon Butter Bundt Cake is deliciously tender and lush with flavor.

Final Thoughts

Once you’ve tasted just how lush, lively, and joy-bringing a homemade Mom’s Lemon Butter Bundt Cake can be, you’ll want to make it for every special occasion—or no occasion at all! It’s a recipe filled with sunshine and sweet memories, ready to create new favorites at your table. Give it a try, and let this lovely cake become part of your cherished dessert traditions.