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Magnolia Bakery Lemon Vanilla Bundt Cake

Another of Magnolia Bakery's wonderful recipes. The club soda makes for a very tender cake.

Magnolia Bakery Lemon Vanilla Bundt Cake


  • 1 1/2 cups unsalted butter, softened 3 cups sugar 5 large eggs, at room temperature 3 cups all-purpose flour 3/4 cup club soda (not seltzer) 2 tablespoons vanilla extract 1 1/2 tablespoons grated lemon zest


  1. Preheat oven to 350°.
  2. Grease and lightly flour a 10" Bundt pan.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
  6. Add the vanilla extract and the lemon zest and mix well.
  7. Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
  8. Let cake cool in pan for 20 minutes.
  9. Remove from pan and cool completely on wire rack.

Comments (2)

Bought this book & made this cake. As an avid baker and cake decorator I had my doubts when there was no baking soda or powder. This cake was a waste of my butter & eggs. Went in the trash this morning, my family spit it out, & they eat anything! Disappointed with Magnolia's cookbook. These can't be the recipes that they were made so famous for.
That does bring up a very good point.  All the cakes I've made to date have, if not both baking soda and baking powder, at least one of them in the recipe.  I was going to try this recipe, but maybe now I won't.  Maybe someone needs to double check this recipe and see if there are a couple ingredients left out......
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