Best Lemon Bundt Cake Ever – Moist, Zesty, and Delicious

This Pioneer Woman Lemon Cake is an irresistibly moist, fluffy, and zesty cake that’s perfect for birthdays, holidays, or any special occasion. The combination of fresh lemon flavor and a buttery, soft crumb is absolutely divine. With a rich lemon glaze and a tangy frosting, this cake is sure to be a crowd-pleaser. It’s refreshing yet indulgent, making it the ideal dessert for any celebration!

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Ingredients Overview: What You’ll Need

For the Cake:

• All-Purpose Flour: Forms the base of the cake and provides structure.

• Baking Powder: Helps the cake rise and become fluffy.

• Salt: Balances the sweetness and enhances flavor.

• Sugar: Sweetens the cake and contributes to its moistness.

• Butter: Adds richness and moisture to the cake.

• Eggs: Help bind the ingredients and give structure to the cake.

• Buttermilk: Adds moisture and a slight tang, which complements the lemon.

• Lemon Zest: Adds vibrant lemon flavor to the cake.

• Fresh Lemon Juice: The key ingredient that gives the cake its refreshing lemony tang.

For the Lemon Glaze:

• Powdered Sugar: Sweetens the glaze and gives it the perfect consistency.

• Lemon Juice: Adds brightness and a tangy flavor to the glaze.

For the Frosting:

• Cream Cheese: Provides a creamy base for the frosting with a slight tanginess.

• Butter: Adds richness and smoothness to the frosting.

• Powdered Sugar: Sweetens the frosting and gives it a smooth texture.

• Vanilla Extract: Adds depth and warmth to the frosting.

• Lemon Juice: Enhances the lemon flavor in the frosting.

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Step-by-Step Instructions: How to Make Pioneer Woman Lemon Cake

Step 1: Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal. Alternatively, you can use a 9×13-inch pan for a single-layer cake.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together:

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

Set this mixture aside.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric mixer to beat together:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

Beat until the mixture is light and fluffy, about 3-4 minutes. This incorporates air into the mixture, making the cake light and fluffy.

Step 4: Add the Eggs

Add 4 large eggs, one at a time, beating well after each addition. This helps the eggs incorporate smoothly into the batter.

Step 5: Add the Lemon Zest and Juice

Stir in 1 tablespoon lemon zest and 1/4 cup fresh lemon juice. The zest and juice will give the cake its bright lemon flavor.

Step 6: Alternate Adding the Dry Ingredients and Buttermilk

Add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients. Beat the mixture on low speed after each addition until combined.

• 1 cup buttermilk

• The dry flour mixture from earlier

Be careful not to overmix, as this can make the cake dense.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the cake is cooling, prepare the lemon glaze by whisking together:

• 1 cup powdered sugar

• 2-3 tablespoons fresh lemon juice (adjust for desired thickness)

The glaze should be thick enough to drizzle but not too runny. Set aside.

Step 9: Make the Lemon Frosting

For the frosting, beat together:

• 8 oz cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 3-4 cups powdered sugar (adjust for desired sweetness and consistency)

• 1 teaspoon vanilla extract

• 2 tablespoons fresh lemon juice

Beat the mixture until smooth and fluffy. If you want a stiffer frosting, add more powdered sugar, a little at a time.

Step 10: Assemble the Cake

1. Place one of the cooled cake layers on a serving platter.

2. Drizzle a little of the lemon glaze over the top, allowing it to soak into the cake.

3. Spread a generous layer of lemon frosting on top of the first cake layer.

4. Place the second cake layer on top, and repeat the glazing and frosting process.

Step 11: Garnish and Serve

Once the cake is fully assembled, garnish the top with some extra lemon zest or even thin slices of lemon for a decorative touch.

Serve immediately, or refrigerate until ready to serve. This cake is best enjoyed within 2-3 days for optimal freshness.

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Tips, Variations, and Substitutions

Tips for Perfect Pioneer Woman Lemon Cake:

• Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.

• Let the Cakes Cool Completely: Before frosting, ensure the cakes are completely cool. Otherwise, the frosting may melt.

• Check for Doneness: Start checking the cake at 30 minutes by inserting a toothpick in the center. If it comes out clean, the cake is ready.

Variations:

• Blueberry Lemon Cake: Add 1 cup fresh blueberries to the batter for a fruity twist.

• Lemon Poppy Seed Cake: Add 2 tablespoons poppy seeds to the batter for a subtle crunch and flavor variation.

• Lemon Raspberry Cake: Layer the cake with fresh raspberries for an added burst of flavor.

Substitutions:

• Dairy-Free: Use dairy-free butter and non-dairy milk (like almond milk or oat milk) in place of the butter and buttermilk for a dairy-free version.

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour to make the cake gluten-free.

• Sugar-Free: You can substitute the sugar in the cake with a sugar substitute like Stevia or Monk Fruit.

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Serving Ideas & Best Occasions

When to Serve:

• Birthday Parties: This lemon cake makes a beautiful, light option for a birthday celebration.

• Holidays: Serve it for Easter, Thanksgiving, or Christmas for a refreshing dessert after a heavy meal.

• Summer Gatherings: The bright, fresh lemon flavor makes it perfect for summer BBQs, picnics, and garden parties.

What to Serve With It:

• Lemonade or Iced Tea: This cake pairs beautifully with a cold glass of lemonade or iced tea.

• Whipped Cream: A dollop of freshly whipped cream is the perfect complement to the lemon frosting.

• Fresh Berries: Serve with fresh berries, like raspberries or blueberries, for an extra burst of flavor and color.

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Nutritional Information (Approximate per Slice)

• Calories: 350–400 (depending on portion size and frosting)

• Fat: 20g (from butter and cream cheese)

• Carbs: 45g (from sugar and flour)

• Protein: 4g (from eggs and cream cheese)

• Fiber: 1g (from lemon and flour)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! You can make the cake a day ahead. Simply store the cake (without the glaze or frosting) at room temperature or in the fridge, then frost and glaze it before serving.

2. Can I freeze this cake?

Yes! You can freeze the cake layers (wrapped tightly in plastic wrap) for up to 2 months. Allow them to thaw completely before frosting.

3. Can I use bottled lemon juice?

While fresh lemon juice is preferred for the best flavor, bottled lemon juice can be used in a pinch.

4. Can I make this cake with a boxed cake mix?

Yes, you can substitute the homemade cake with a boxed lemon cake mix. Follow the package instructions and then proceed with the frosting and glaze as directed.

5. What should I do if the frosting is too runny?

If the frosting is too runny, add more powdered sugar a little at a time until you reach the desired consistency.

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