Lemony Bundt Cake

Lemony Bundt Cake

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  • 2 ½ C all-purpose flour
  • 2 C Pioneer® Sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 C unsalted butter, room temperature
  • 4 LG eggs, room temperature
  • 3 LG egg yolks, room temperature
  • ½ C buttermilk
  • 1 T lemon zest
  • 1 T fresh lemon juice
  • 1 tsp vanilla extract

Lemon Glaze:

  • 2 T butter, softened
  • ½ tsp lemon zest
  • 1 C Pioneer Confectioner’s Powdered Sugar
  • 1 T lemon juice


  1. Preheat to 325° F. Butter and flour a 12-cup Bundt pan; set aside.
  2. In a large mixing bowl add flour, Pioneer® Sugar, baking powder, and salt. Add the butter, and beat on lowest speed for about 2 minutes, or until the ingredients are well combined.
  3. In a separate bowl add eggs, egg yolks, buttermilk, lemon zest, lemon juice and vanilla; mix until well combined.
  4. Add wet ingredients to dry and increase speed to medium; add liquids in thirds, stopping the mixer after each addition to scrape down the bowl. Transfer into the prepared pan. Smooth the top.
  5. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes before inverting onto the rack to finish cooling.

Lemon Glaze Directions:

  1. Add butter, zest and powdered sugar to bowl. Mix well. Add lemon juice & stir. Drizzle over top of cooled cake.
Lemony Bundt Cake
1 vote, 4.00 avg. rating (74% score)

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