This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.
The theme for Sunday Supper this week is Hometown Foods, hosted by Coleen of The Redhead Baker. As I was coming up with my hometown recipe, I had visions of recipes for Juicy Lucys, wild rice or a healthier tater tot casserole dancing in my head. But as I was doing this recipe during my morning commute, I drove past a large sign that inspired me…
Minnesota is where Bundt cake pans originated! Clearly this was a sign (a good one, I might add! oh, and pardon the pun 🙂 ). So while those other tasty Minnesota grown recipes may appear on the blog in some form in the future, I had to represent by making a Bundt cake for my hometown recipe.
This Lemon Buttermilk Bundt Cake is moist, full of lemon-y goodness and very easy to make. The shape of a Bundt cake is so pretty, that very little decorating is required. Before serving, I dusted the top with a little powdered sugar, and the simplicity was perfect. This cake can be enjoyed as a delicious breakfast coffee cake or served with a scoop of ice cream for a light dessert. To take it up a notch, sometimes I drizzle a simple lemon-buttermilk glaze over the top of the cake. As beautiful as it is delicious, this Lemon Buttermilk Bundt Cake is sure to please!
- 3 tablespoons lemon juice
- 3 tablespoons lemon zest
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- Preheat oven to 350F degrees. Spray a 10-inch Bundt pan with baking spray and set aside.
- In a small bowl, combine lemon juice and zest.
- In a medium bowl, whisk to combine the flour, baking powder and baking soda.
- In the large bowl, add lemon mixture, sugar, oil and vanilla. Using an electric mixer, beat until well-blended. Add 1 egg at a time, beating after each addition.
- Alternating, gradually add flour mixture and buttermilk, beating after each addition.
- Pour into prepared Bundt pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before inverting to a wire rack to cool completely.
Be sure to visit the rest of the Hometown Recipes from the Sunday Supper bloggers this week!
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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