Lemon Bundt Pound Cake

Lemon Bundt Pound Cake

If you love lemon pound cake, then this recipe is for you. Lots of butter, fresh squeezed-lemon juice and lemon zest, and buttermilk give it an unforgettable taste and texture that can’t be beat. I use the Original Bundt Pan, made of heavy duty aluminum. Adapted from the recipe Cruze Farm Buttermilk Poundcake.

Lemon Bundt Pound Cake


For the cake
3/4 cup butter, plus more for greasing pan
3/4 cup (5.13oz) Crisco
14.875 oz (3.5 cups) sifted all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2.5 cups (17.5 oz) sugar
4 large eggs
2 tsp vanilla extract
1 cup (8oz) buttermilk
2.5 Tbl lemon
For the glaze
2/3 cup (77 grams) confectioners sugar
2 Tbl lemon juice
1 tsp grated lemon zest


  1. Bring all ingredients to room temperature. Preheat oven to 350° F.
  2. Grease and flour a bundt pan, tapping out excess flour.
  3. In medium bowl, whisk together flour, salt and baking soda.
  4. In large bowl, cream the butter and shortening.
  5. Slowly drizzle in the sugar; cream the mixture well.
  6. Beat in the eggs one at a time, adding the next when the last is fully incorporated.
  7. Mix in the vanilla. 
  8. On low speed, mix in a third of the flour mixture until just combined.
  9. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk.
  10. Add the lemon juice.
  11. Pour the batter into prepared pan.
  12. Test after one hour.
  13. Bake until a cake tester comes out clean. The top of the cake will be lightly browned and the sides will shrink slightly from the pan.
  14. Cool for 20 minutes before inverting onto a cake platter.
  15. Stir together glaze ingredients and spoon over top and sides of cake. 

Serves 12
Approx. 675 calories per serving

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