Lemon Bundt Cake

Bright, fresh, and wonderfully tender, this Lemon Bundt Cake is a simple dessert that brings sunshine to any table. Made with smooth, light grapeseed oil and fragrant lemon zest, this cake bakes up moist with a delicate crumb and vibrant citrus flavor in every bite. The classic Bundt shape gives it a beautiful presentation, while the straightforward ingredients keep the recipe approachable for bakers of any skill level. Whether served with fresh fruit or a light dusting of powdered sugar, this lemon cake proves that simple ingredients can create something truly special.

In an 350˚ F oven

Ingredients:

3 large eggs
1 ½ cups white sugar
6 ounces Grapeseed Oil
2 ounces milk
4 teaspoons lemon zest
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt

Instructions:

1. Grease a 9 inch Bundt pan with Grapeseed Oil, dust with flour.
2. Beat eggs with sugar, Grapeseed Oil, milk, lemon zest.  Combine flour, baking soda, baking powder and salt in a separate bowl.  Gradually beat dry ingredients with the wet.
3. Pour mixture into the prepared Bundt pan and bake for 50 to 60 minutes or until a toothpick comes out clean.  Let cake cool for 10 minutes.  Invert pan onto a cake plate and allow cooling to continue.  Serve with fresh fruit or sprinkle with powdered sugar.  

Perfect for gatherings, celebrations, or a sweet finish to dinner, this cake is a wonderful addition to your collection of easy recipes, weeknight recipes, and family recipes. This lemon bundt cake recipe, moist lemon cake, and homemade citrus dessert offers bright flavor and a soft texture that everyone loves. Serve it with berries, whipped cream, or a simple glaze for an elegant yet effortless treat. With quality ingredients and simple techniques, this recipe brings confidence and joy to home baking—because when great flavor comes together so easily, good taste truly runs in the family.