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Lemon Vanilla Bundt Cake

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This is a delicious pound cake if you like lemon. Brushing the cake with lemon infused syrup enhances its tangy sweet flavor and will retain its moisture.

What You’ll Need to Make Lemon Vanilla Bundt Cake

How to Make Lemon Vanilla Bundt Cak

  • Preheat the oven the 350F
  • Grease a bundt pan with butter and set aside.
  • Bring the butter and milk to a boil. Cool completely.
  • In a separate bowl, mix the flour, baking powder and salt.
  • Mix the sugar and butter until creamy
  • Add eggs one at a time until completely incorporated
  • Add the vanilla essence & lemon extract
  • Add the flour one spoon at a time until completely mixed.
  • Add the lemon zest
  • Add the milk and butter mixture slowly and continue to mix
  • Pour into prepared pan and put in oven.
  • Bake at 350F for 50-55 minutes or until a inserted toothpick comes out clean.
  • Remove from oven and turn out onto a plate.
  • When the cake is warm brush with syrup
  • Cover the cake while still warm to the touch so it does not dry out.

Lemon Vanilla Pound Bundt Cake

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By Ginny's Recipe Collection
Superbly moist and delicious!
Servings: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Cake

  • 1/4 cup unsalted butter
  • 1 cup milk. I use 2% or whole.
  • 2 cups sugar
  • 1/2 cup unsalted butter
  • 4 eggs
  • 1 tbsp pure vanilla essence
  • 1 tsp lemon extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • grated zest of one lemon

For the Syrup

  • Juice of 1 lemon
  • 1/4 cup sugar

Instructions

  •  Position a rack in the center of the oven and preheat the oven the 350F.
  • Grease a bundt pan with butter and set aside.
  • Bring the butter and milk to a boil. Cool completely.
  • In a separate bowl, mix the flour, baking powder and salt.
  • Mix the sugar and butter until creamy.
  • Add eggs one at a time until completely incorporated.
  • Add the vanilla essence & lemon extract.
  • Add the flour one spoon at a time until completely mixed.
  • Add the lemon zest.
  • Add the milk and butter mixture slowly and continue to mix.
  • Pour into prepared pan and put in oven.
  • Bake at 350F for 50-55 minutes or until a inserted toothpick comes out clean.
  • Remove from oven and turn out onto a plate.
  • When the cake is warm brush with syrup.
  • Cover the cake while still warm to the touch so it does not dry out.
Nutrition Facts
Lemon Vanilla Pound Bundt Cake
Amount Per Serving
Calories 360 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 87mg29%
Sodium 33mg1%
Potassium 154mg4%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 39g43%
Protein 5g10%
Vitamin A 467IU9%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.

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