Lemon-Buttermilk Bundt Cake

I made it today for Easter and everybody really liked it. It had a nice crust and was moist inside, with a larger crumb texture and light lemon flavor. I mostly followed the recipe, but used only two cups of sugar, zest of five lemons, added one tbsp of lemon juice and for the glaze used some leftover marmalade with apricot preserves without straining it. Next time I’ll add more zest and one more tbsp lemon juice to the batter and try marmalade for the glaze, although I also liked the apricot. Easy to make and was ready after 60 minutes. It’s more like a tea cake instead of a birthday cake and not too labor intensive.

• Anonymous

• Bellevue, WA

• 4/21/2019

I had a question, I am vegetarian and I would not want to use eggs, what could I use instead? Thank you.

• sharyujakhariya

• 4/2/2019

I hadn't made a cake from scratch in over 10 years as desserts of this kind a usually off my diet. I read the recipe and read all the other reviews and took note. I integrated the following modifications: I used some left over sour cream and added some Noosa lemon yogurt to substitute for the buttermilk. I reduced the sugar to 1.75 cups. Also used 6 rather than the 8 lemons for zest and added about a teaspoon of lemon juice to the sugar/butter mixture. I grated some crystalized ginger into that mix as well. For the glaze, I used orange marmalade, more crystalized ginger and a dash of cointreau in addition to the lemon juice. I did not strain out the orange rinds from the glaze and it added a lovely burst of flavor. The cake turned out amazing. Baked it for 1 hour and it was super moist, flavorful, and perfectly browned. Before serving, I added fresh strawberries soaked in Cointreau (no sugar added) to the center hole of the cake and had extra on the side. I was very pleasantly surprised well all of this worked.

• Anonymous

• Alexandria, VA

• 2/25/2019

I made the recipe as written and found it a little blah-now what to do with the 8 lemons that don't have any zest. Seems very bland and the texture crumby. I will try other bundt cakes.

• elizfield

• 2/10/2019

I made the cake just like the recipe is written, and it came out perfectly. I served it not with the recommended sauce, but with homemade whipped cream and fresh ripe blackberries. Everybody loved it, even the kids.

• juliaclare

• Yes!

• 5/29/2018

Three forks since I didn't follow exact recipe but still loved it! I wanted a fast and simple cake for guests on a Sunday afternoon. I didn't want the whole buttermilk container after using 1 cup, so I used 8 oz of sour cream. I also didn't know what to do with 8 lemons after zesting them, so I used only 4. And, I thought 2.5 cups of sugar would be too sweet. So I used 2 and it turned out just fine. One of my guests asked for the recipe. Will definitely make again.

• Anonymous

• Los Angeles

• 3/19/2018

My mother in law and I both made this cake according to directions and they both turned out kind of dry. I even baked mine for about 50 mins hoping that mine wouldn't be dry like hers was-but it was, not sure how to fix that problem. It's too much time and effort for dry cake! Flavor was good and I really was hoping it would be ok.

• gshort83

• COUNCIL BLUFFS,IA

• 3/24/2017

For those of you complaining about the stated calorie count, try this: www.happyforks.com/analyzer

• lfehr128

• Fredericksburg, VA

• 3/7/2017

For those of you complaining about the stated calorie count, try this: happyforks.com/analyzer

• lfehr128

• Fredericksburg, VA

• 3/7/2017

我在周日做了这个蛋糕甜点,这是瑞典文et, sour, moist, and delicious. A lot better than the one from the back of the box . For those complaining about the nutrition information; it's a cake for God's sake! Why make a cake if you're worried about calories.

• officerbill

• 3/6/2017

Delicious! My family loved this cake and it will become a go-to dessert for all occasions. I baked it for 55 min and it turned out perfectly moist.

• ahgillies

• Fairfax, VA

• 3/6/2017

This cake, recipe just as written, was/is divine! We give it all 4 forks! It was full of flavor, moist, and beautiful when turned out of the bundt pan. We dressed it with the glaze as instructed (I may have had a little over a 1/4 cup lemon juice, but not by much). My husband had a hard time staying away from it. To us, this recipe is a keeper . . . . I know it's cake, so all the comments about calories and serving size, etc. did not distract. A little indulgence on a Sunday evening is worth every calorie. Thanks, Epicurious!

• kkinnear

• Ventura, CA

• 3/6/2017

This cake, recipe just as written, was/is divine! We give it all 4 forks! It was full of flavor, moist, and beautiful when turned out of the bundt pan. We dressed it with the glaze as instructed (I may have had a little over a 1/4 cup lemon juice, but not by much). My husband had a hard time staying away from it. To us, this recipe is a keeper . . . . I know it's cake, so all the comments about calories and serving size, etc. did not distract. A little indulgence on a Sunday evening is worth every calorie. Thanks, Epicurious!

• kkinnear

• Ventura, CA

• 3/6/2017

First, we really enjoyed this cake, moist and lemony. Will definitely make again, maybe just try a different jam such as lemon or even ginger marmalade. Second, regarding the comments about the nutritional info..geez...they give you the calories per serving based on 8 servings. Just multiply those calories by 8 and that gives you the calories for the whole cake. After that, who cares if you want to turn it into 72 mini cupcakes! All you have to do then is divide by however many servings you are getting from it!

• appygirl

• Mississauga, ON

• 3/5/2017

I want to make this cake so I went to the reviews to see what other people thought and the first 2 reviews weren't reviews at all but condemnations of the nutritional facts. First the recipe is for a cake that serves 8 - 10 so of course the nutritional facts stated are for 8 to ten slices - not 36 cupcakes! Duh! As for the 2nd reviewer read the nutritional facts again! Then divide it by 8 servings or 10 and you have the facts per servings!!

• mooca

• Canada

• 3/5/2017