Ingredients
Method
- Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan, making sure to coat every crevice — this is where most cakes stick.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4 minutes with an electric mixer on medium speed.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined. Do not overmix — the batter should be thick and smooth.
- Pour batter into prepared bundt pan and level the top with a spatula.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The cake will pull away slightly from the edges of the pan.
- Cool in the pan on a wire rack for exactly 10 minutes — this is crucial. Then carefully invert onto the rack to finish cooling completely before glazing (about 20 more minutes).
- For the glaze: whisk together powdered sugar, lemon juice, melted butter, and salt until smooth. Drizzle over the cooled cake using a spoon or piping bag.
Nutrition
Notes
This cake is now a permanent fixture in my rotation because it comes together in one bowl and holds up beautifully to any occasion. I slice it for breakfast with coffee, serve it at dinner parties alongside roasted chicken, or wrap the leftovers tightly so they last through the week without going stale.
The secret is letting it cool in the pan for just ten minutes before turning — long enough to set without sticking, short enough that it doesn't absorb too much moisture from itself. I also brush a thin lemon glaze over the top while it's still warm; the heat helps it soak in rather than sitting on the surface.