Total Time
Prep 15 mins
Cook 45 mins

This is an easy from scratch cake with a nice sweet tart lemon flavor from the glaze. My family loves this one and it works great as the base for a berry shortcake! I got this from

Ingredients Nutrition


  1. Preheat oven to 325; grease and flour a Bundt pan.
  2. Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
  3. Add the dry ingredients, alternating with the 1 cup of buttermilk .
  4. Put your lemon zest and lemon juice in last and mix well.
  5. Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
  6. Perform the "toothpick" test to make certain it is done but don't overcook !
  7. While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
  8. Allow cooked cake to cool on a rack for about an hour.
  9. Run a knife around cake in pan for easier removal.
  10. Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
  11. Spread the glaze all over the cake.
Most Helpful

The cake is not sweet. It's not very lemony, and some parts stuck in the pan. I had lots of lemons to use and some leftover buttermilk. I would try a different lemon cake recipe next time.

Roberta B. June 11, 2016

This was a nice flavored cake (especially the glaze -mmmm)! I didn't have any buttermilk so I substituted nonfat yogurt thinned with a little milk. The cake itself seemed a little coarse but that may have been because of my change to the recipe. I'll try it again as written! Thanks!

Maven in the Making February 22, 2010