1-First Step: Prepare the pan and dry ingredients. Grease a 10-cup Bundt pan thoroughly with butter and flour or nonstick spray, focusing on crevices. In a bowl, whisk 3 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. This dry mix ensures even rising. For gluten-free, use a blend here.

2-Second Step: Cream the butter and sugar. Beat 1 cup softened butter with 2 cups sugar until light and fluffy, about 3-5 minutes. Add 4 eggs one at a time, beating well after each. Scrape the bowl often. Vegan tip: Use flax eggs.

3-Third Step: Add wet flavors. Mix in 1 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla. The zest brings bright spring notes to your bundt cake recipe. Beat until combined for full citrus infusion.

4-Fourth Step: Combine wet and dry. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, starting and ending with dry. Mix on low to avoid toughness. For low-cal, sub yogurt for buttermilk.

5-Fifth Step: Bake the batter. Pour into the prepared pan, smooth the top, and tap to release air bubbles. Bake at 325°F for 60-70 minutes. Test with a toothpick; it should come out clean. Edges pull from sides when done. Cool in pan 10 minutes exactly.

6-Sixth Step: Invert and cool fully. Run a thin knife around edges if needed, then invert onto a wire rack. Cool completely, about 1 hour. This prevents sticking in your easy lemon bundt cake.

7-Final Step: Glaze and serve. Whisk 2 cups powdered sugar with 3-4 tbsp lemon juice and 1 tbsp zest until smooth. Drizzle over cooled cake. Let set 30 minutes. Slice and enjoy the spring lemon bundt cake recipe’s tangy shine. Pairs with tea or fruit for diet-conscious tweaks.