Lemon Bundt Cake

Last Updated on February 8, 2022 by Annie

This lemon bundt cake is bursting with fresh lemon, easy to make, and quite addictive. It is a wonderful cake to make and share with others!

Adjusting to the North East proved difficult in many ways. No queso, no good Tex-Mex, mediocre margaritas, no decent BBQ, these were things I was ready for. Bundt cakes were an adjustment I was not ready to make. One shop I noticed missing from the Nutmeg State was Nothing Bundt Cake. For those of you who have had the pleasure of walking into a Nothing Bundt Cake store and sampling ANY of the their cakes will attest, these are some of the best cakes ever.

A fresh lemon bundt cake, cooling before it’s frosted.

Now, if you are not familiar with a bundt cake (Nothing Bundt, or otherwise), then you might be missing a small bit of sunshine in your life. Bold statement, I know, but bundt cakes are life. They are a large cake that requires minimal frosting and still comes across with major flavor. They are beautiful without any piping or decorating, and, for me, that is a win.

When I couldn’t find a Nothing Bundt Cake near my house, I began the quest for a bundt cake recipe and was pleasantly surprised to find that Joanna Gaines had a Lemon Bundt Cake recipe in her Magnolia Table cookbook. If you haven’t had a chance to explore this cookbook it is simply a visual treasure. Like the homes she and Chip beautifully create, every dish has a simple beauty and wonderful flavor.

The finished cake is almost too pretty to frost, almost.

Dairy Free Changes

Removing the dairy from this recipe was a two step process. The first hurdle was the half pound, yes you read that right, HALF POUND of butter. Trusting my tried and true method, I replaced the butter with… BANANAS! (I know, I’m really getting predictable and I promise I will try a different sub one of these days).

The second step was creating dairy free buttermilk. Instead of following my traditional method, I increased the amount of lemon juice to 4 Tbsp, because it is after all, a lemon bundt cake. I find, the extra lemon helps to keep any banana flavor from coming through.

Pro Tips for Making Lemon Bundt Cake

– Grease and flour the bundt cake pan very well.
-Allow the cake to cool about 30 minutes before removing from the pan.
-Wait for the cake to cool entirely before icing, or the icing will melt and run off of the cake.
-Do not store iced cake on a marble surface for longer than a day, the lemon in the icing will erode the marble a bit… learned that one the hard way.

Did you make this easy and flavor packed Lemon Bundt Cake? Share your creation on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!

Other Delicious Dairy Free Desserts to Try

Fudgy Brownies
Chocolate Chunk Cookies
Pumpkin Spice Coffee Cake

Lemon Bundt Cake

A fresh Lemon Bundt Cake that is dairy free and sure to have you feeling those spring and summer vibes.

Course Dessert
Cuisine American, Cake
Keyword Dairy-Free, Lemon, Summer
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 16 Slices
Author Annie

Ingredients

  • 3 c. Flour spooned and leveled
  • 2 Lemons zested and juiced
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 3 Bananas
  • 1â…” c. Sugar
  • 4 Eggs
  • 1 c. Non-Dairy Milk
  • ½ tsp. Vanilla

Lemon Glaze

  • 1 c. powdered sugar
  • 1 tsp. Lemon Juice

Instructions

  1. Preheat the oven to 350°F and prepare the bundt cake pan. Grease the sides and center with cooking spray or non-dairy butter and flour* around the pan.

  2. In a bowl, whisk together flour, lemon zest, baking soda, and salt.

  3. Make buttermilk using the 1 c. non-dairy milk and 4 Tbsp. of the lemon juice. Allow the milk and lemon juice to sit while you work on the rest of the cake. Save the rest of the lemon juice for the glaze at the end.

  4. In the bowl of a standing mixer, with the paddle attachment, beat the banana on a medium speed for 1 minute.

  5. Add the sugar to the banana and beat on a medium speed for roughly 3 minutes. Scrape the sides down as needed.

  6. Next, add the vanilla and stir. Add the eggs, one at a time, beating after each addition until combined with the batter.

  7. Next alternate adding the flour mixture and the buttermilk into the batter like so:

    Add flour, mix, scrape the sides down.

    Add milk, mix, scrape the sides down.

    Add flour, mix, scrape the sides down.

    Add milk, mix, scrape the sides down.

    Add flour, mix, scrape the sides down.

  8. Next, pour the batter into the bundt pan and bake for 55 minutes or until a tester comes out clean.

  9. Allow bundt cake to cook in the pan for 30 minutes. Remove from pan and allow to cool completely before frosting the cake.

Make the Glaze

  1. Mix together the powdered sugar and lemon juice. Frost over the cake when it has cooled completely.

Recipe Notes

*To flour the pan I scoop flour into the pan, after greasing, and roll it from one side, in a clockwise motion, until all sections have been covered in flour. There is nothing worse than a beautiful cake being stuck in the pan. 

 

Adapted from the Magnolia Table Cookbook 

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