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Lemon Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 53 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Bundt Cake is a delightful and moist dessert bursting with fresh lemon flavor. The perfect balance of tangy lemon zest and juice combined with a rich buttery cake is complemented by a smooth cream cheese glaze that adds a luscious finish. Ideal for gatherings or a special treat, this classic bundt cake is simple to prepare and wonderfully satisfying.

Ingredients

Cake

  • 1 cup Butter (softened)
  • 2 1/4 cups Sugar
  • 3 large Eggs
  • 1 cup Full-Fat Sour Cream
  • 1/4 cup Dry Pudding Mix (lemon or vanilla)
  • 2 Tablespoons Lemon Zest
  • 2 Tablespoons Lemon Juice
  • 2 1/4 cups Cake Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt

Glaze

  • 8 ounces Cream Cheese (softened)
  • 1/4 cup Butter (softened)
  • 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
  • 1 teaspoon Lemon Zest (for garnish)

Instructions

  1. Preheat and Cream Butter & Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter and sugar together for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently to ensure even mixing.
  2. Add Eggs and Wet Ingredients: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then stir in the sour cream, dry pudding mix, lemon zest, and lemon juice until fully incorporated.
  3. Incorporate Dry Ingredients: Gently fold the cake flour, baking powder, and salt into the wet mixture until just combined, being careful not to overmix. Prepare a bundt cake pan by spraying or greasing it with non-stick cooking spray to prevent sticking. Pour the batter into the pan and spread it evenly.
  4. Bake the Cake: Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool slightly. Run a knife around the edges of the pan to loosen the cake, then invert it onto a cooling rack to cool completely.
  5. Prepare the Cream Cheese Glaze: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until the glaze reaches your desired consistency. Once the cake is completely cool, spread or drizzle the cream cheese glaze over the top. Garnish with additional lemon zest for a fresh touch.

Notes

  • Ensure the cake is completely cooled before adding the glaze to prevent it from melting.
  • You can substitute the dry pudding mix with a teaspoon of lemon extract if unavailable.
  • For a more intense lemon flavor, add extra lemon zest to the glaze.
  • Use cake flour specifically for a tender crumb; all-purpose flour can be used but may change texture slightly.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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