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Lemon Bundt Cake Recipe

Lemon Bundt Cake Recipe
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★★★★★

5.2 from 7 reviews

This classic Lemon Bundt Cake is a moist and tender dessert bursting with fresh lemon flavor. Perfectly balanced with a tangy lemon cream cheese frosting, this cake is great for any occasion, combining zesty citrus and creamy sweetness in every bite.

Ingredients

Scale

Cake Ingredients

  • 1 cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice

Frosting Ingredients

  • 4 oz cream cheese, softened
  • 1/4 cup soft butter
  • 3 Tbsp lemon zest
  • 4 cups powdered sugar
  • 1–2 Tbsp fresh lemon juice (remaining from lemons used in cake)
  • Milk or cream, as needed for consistency

Instructions

  1. Preheat Oven: Set your oven to 325°F (165°C) to ensure it’s ready when your batter is prepared.
  2. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup of soft butter with 2 cups of sugar for about 5 minutes until light and fluffy. This helps create a tender crumb. Add the eggs one by one, beating well after each addition to fully incorporate them.
  3. Sift Dry Ingredients: In a separate bowl, sift together 3 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to combine and aerate the ingredients.
  4. Combine Wet and Dry Ingredients: Add the dry ingredients alternately with 1 cup of buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix well each time to avoid lumps. Stir in 2 tablespoons of lemon zest and 2 tablespoons of fresh lemon juice to infuse fresh citrus flavor.
  5. Bake: Pour the batter into a well-buttered and floured bundt pan. Bake in the preheated oven at 325°F for about 1 hour, or until a toothpick inserted in the center comes out clean. Be careful not to overbake as this will dry out the cake.
  6. Cool: Let the cake sit in the pan for 10 minutes after removing from the oven to slightly firm up. Then invert the cake onto a wire rack to cool completely.
  7. Prepare Frosting: Beat together 4 oz softened cream cheese and 1/4 cup soft butter until smooth and creamy. Gradually beat in 4 cups of powdered sugar along with 3 tablespoons of lemon zest and 1-2 tablespoons of fresh lemon juice until smooth. Add milk or cream as necessary to reach a spreadable consistency.
  8. Frost Cake: Once the cake is completely cooled, spread the lemon cream cheese frosting evenly over the cake, ensuring full coverage and an appealing finish.

Notes

  • Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for best creaming results.
  • Use fresh lemons for zest and juice to achieve the brightest flavor.
  • Do not overbake the cake to keep it moist and tender.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • The frosting can be thinned with milk or cream little by little to get the desired spreading consistency.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Keywords: lemon bundt cake, lemon cake, bundt cake recipe, lemon cream cheese frosting, citrus cake, moist lemon cake

Find it online: https://kitchenbyrita.com/lemon-bundt-cake-recipe/