In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar.
Serve with whipped cream and berries.
Don’t be fooled by the center of the piece of cake as this bundt cake is fully baked. What you are seeing is the ooey gooey lemon butter glaze that oozes down into this cake.
Proceed cautiously!!! I am being completely honest when I say people can’t stop at one piece because this Mom’s Lemon Butter Bundt Cake is that GOOD.
I recommend buying about 6-8 larger lemons to yield enough zest for both the cake and glaze.
Be careful to not boil the glaze ingredients. You will want to stir the ingredients over a medium/low heat just until the butter is melted and the sugar is dissolved.
Make the glaze the minute you pull the cake out of the oven and while it is cooling. Once the glaze is made poke wholes on the top of the cake while it is still in the pan. Pour the glaze all over the cake and let it cool completely before removing.
I used a large chopstick to poke wholes on the top of the cake.
Once it is completely baked you may need to run a knife along the side to help the cake release. Invert a plate or cake stand and flip over using both hands. The cake should easily slide out onto plate. If it doesn’t, run a butter knife along the side of cake pan again.
Once the cake is ready to serve dust with powdered sugar and serve with a dollop of whipped cream.