Start by zesting the lemons using a zester or microplane. Juice the lemons and set these two ingredients to the side.
Beat the butter and sugar for 2-3 minutes until light. Add the lemon zest and eggs, one at a time, beating after each addition and scraping the bottom and sides of the bowl.
In a separate bowl, whisk the lemon juice, buttermilk and vanilla extract, then set aside.
Add ⅓ of the flour along with all of the baking powder, baking soda, and salt. I find that by doing this there is no need to whisk the dry ingredients together in a separate bowl.
After mixing just until combined, add half of the wet ingredients and mix again. Repeat with the remaining flour and wet ingredients, scraping the bottom and sides of the bowl, until you have a thick batter.
Thoroughly spray your bundt pan with baking spray, then spread the batter into the pan. Bake until a skewer inserted into the center comes out clean with just a few crumbs. Sit for 10 minutes. Turn out onto a cake plate or wire rack.
Combine the lemon juice and sugar and heat for 60 seconds in the microwave, stirring halfway. Use a pastry brush to brush the syrup all over the outside of the cake until most of it has been absorbed. You may have a little syrup left over.
Close to when you are ready to serve the cake, whisk the powdered sugar and lemon juice together to make a pourable but thick icing. Drizzle over the cake, then let it set up for about 30 minutes before slicing and serving.
A Lemon Bundt Cake is a simple, elegant dessert with a tight, buttery crumb and a deliciously tangy and sweet citrus glaze on top. Really this is a lemon pound cake made in bundt form. It's perfect for celebrations or just because!
This was the perfect recipe to satisfy my craving for a slice of cake without having to go to the trouble of a layer cake. It's the perfect afternoon treat or after-dinner dessert, especially with a scoop of ice cream!