This Lemon Bundt Cake recipe is light, moist, and bursting with fresh lemon flavor. Topped with a creamy, tangy cream cheese frosting, it’s a simple yet elegant dessert perfect for any occasion! Perfect for Mother's Day or an Easter Bundt cake.
Jump to:
Lemon Bundt Cake Recipe
I used to be scared to make a homemade Bundt cake. Sometime in my youth I had tried to make one and it broke into a million pieces when I flipped it out of the pan. I've learned a lot since then and now baking Bundt cakes is one of my favorite things! I'll share a few more Bundt cake recipes below...
With spring just around the corner, I have all the lemon desserts on my mind. This Lemon Bundt Cake, which is very similar to a Lemon Pound Cake, has more tender, moist crumbs and is more fluffy. Lemon Lovers everywhere are drooling over this homemade Lemon Cake from scratch.
This delicious Lemon Cream Cheese Bundt Cake has excellent notes of lemon and vanilla. The cream cheese frosting adds the perfect amount of sweetness to the cake. This cake is perfect for Easter!
More Easter Bundt Cake Ideas
If you want more Bundt Cake recipes, please check out these:
- Butterscotch Bundt Cake
- Bundt Cake Banana Bread
- Cinnamon Bundt Cake (aka King Cake Bundt Cake)
- Honey Butter Bundt Cake
- Lemon Poppy Seed Bundt Cake
- The Best One Bowl Coconut Bundt Cake
Why You'll Love This Lemon Bundt Cake
- Bright and Refreshing Flavor: The zesty citrus flavor is both tart and sweet, making it a refreshing dessert that is light and delicious!
- Moist and Tender Texture: The Bundt shape helps the cake bake evenly, creating a soft, moist crumb that melts in your mouth.
- Pretty Presentation: A beautiful Bundt cake adds a touch of elegance to any dessert table without requiring much effort.
- Simple Ingredients: You can make it with pantry staples and a few large lemons, so it’s both affordable and convenient.
- Versatile Serving Options: Enjoy it plain, dusted with powdered sugar, or topped with a the cream cheese frosting recipe.
- Perfect for Any Occasion: Whether it’s a brunch, holiday, or just a weeknight treat, it always feels special and homemade. This recipe feels especially perfect for spring, Easter, Mother's Day,
- Make-Ahead Friendly: this recipe for lemon bundt cake stays moist for days, so you can bake it ahead of time and still serve a delicious, fresh-tasting cake.
Tools Needed
- 10-inch Bundt Cake Pan
- Large Mixing Bowl and Medium Bowl
- Whisk
- Rubber spatula
- Electric Mixer or Stand Mixer
- Non Stick Cooking Spray (or Cake Release)
- Cooling Rack
Ingredients
The cake ingredients for this moist Lemon Bundt Cake recipe are all pantry staples. And while it's rare, this is a lemon bundt cake with no sour cream.
- White granulated sugar
- Salted butter, room temperature
- Eggs
- Whole milk
- Fresh lemon juice
- Vanilla extract
- Baking soda
- Baking powder
- All-purpose flour
Find the complete recipe with ingredients measurements in the recipe card below.
How to Make a Lemon Bundt Cake with Cream Cheese Frosting
This Easy Lemon Bundt Cake recipe is the perfect cake for an everyday dessert or a special occasion.
- Preheat the oven to 350°F and spray a 10-inch Bundt pan with nonstick cooking spray. Be sure to coat the sides of the pan well.
- In a large bowl, cream together the butter and sugar for 1-2 minutes on low speed, or until the mixture is smooth and homogenous.
- Add in the remaining wet ingredients (eggs, milk, lemon juice, and vanilla). Whisk the mixture vigorously until the batter is smooth and runny.
- Gently fold in the dry ingredients ( baking powder, baking soda, and flour) until no clumps of the flour mixture remain in the batter. Be sure to scrape along the bottom and sides of the bowl because flour tends to make its way to the bottom of the mixing bowl as you fold the ingredients together.
- Pour the cake batter into the prepared pan and place the pan in the oven for 45-55 minutes. Use a cake tester to check for doneness.
- Let the cake cool for at least 30 minutes before removing it from the pan while you prepare the frosting. Flip onto a wire rack to finish cooling.
- To make the Lemon Bundt Cake Icing, beat together the cream cheese, powdered sugar, butter, and vanilla in a medium bowl until smooth and creamy.
- Flip the cooled cake from the pan onto a cake plate or serving platter, pipe or spread the bundt cake frosting on the top of the cake, serve, and enjoy!
Pro Tips
- You can use either freshly squeezed lemon juice or pre-bottled lemon juice for this recipe.
- If you want to add some extra lemon notes to your cake, you can add the zest of one lemon to the batter. Simply add it in when adding the lemon juice.
- If you don’t have nonstick cooking spray, you can make homemade cake release with some common ingredients. Use a pastry brush or a paper towel to coat the sides and bottom of the pan in this mixture.
- We found that a chocolate ganache also tasted good with this cake, but you can never go wrong with the cream cheese frosting.
- Grab a piping bag, fill it with the cream cheese frosting, and pipe the lines on it for an easy dessert that looks like it was made by a pro! Even if it's your first time decorating a cake, you can do this!
Serving Suggestions
Here are some great serving suggestions to elevate your already moist lemon Bundt cake:
- Cream Cheese Frosting. Obviously, my top suggestions is to top the cake with the included Cream Cheese Icing. This combination makes a perfect dessert.
- Simple Lemon Glaze. Add lemon extract and/or fresh lemon zest to this recipe to serve your lemon bundt cake with glaze.
- Fresh Whipped Cream: A dollop of fresh, lightly sweetened whipped cream is heavenly on this lemony cake.
- Candied Lemon Slices: Garnish with thinly sliced, candied lemons to make the cake extra pretty and impressive to your guests.
- Vanilla or Lemon Ice Cream: A scoop of ice cream on the side turns it into a more indulgent dessert.
Storage Directions
Room Temperature. This easy lemon bundt cake will last 4-5 days when stored in an airtight container or wrapped in plastic wrap on the counter.
Freezer. You can also store this cake in the freezer for about 1 month. If you are storing it in the freezer, we found that it was easier to pre-slice the cake. This way you can thaw the cake one slice at a time. You will still have a moist cake this way when you take out slices one at a time.
More Lemon Recipes & Popular Posts
Lemon desserts are my FAVORITES so here are some of the most popular ones on my blog:
- Smaller Cake Mixes & How to Adjust Cake Mix Recipes
- Lemon Icebox Cake (made with a Lemon Cake Mix) with Delicious Lemon Cream Cheese Frosting
- Candied Lemon Slices
- Easy No Bake Lemon Pie
- Lemon Chiffon Layer Cake
- Lemon Blueberry Cookies (Soft & Chewy)
- Best Lemon Ricotta Pancakes Recipe (Light & Fluffy)
- Lemon Lush Dessert (No-Bake Lemon Lasagna with OREOs)
Recipe
Best Lemon Bundt Cake Recipe with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 16 1x
Description
This Lemon Bundt Cake is light, moist, and bursting with fresh lemon flavor. Topped with a creamy, tangy cream cheese frosting, it’s a simple yet elegant dessert perfect for any occasion! Perfect for Mother's Day or an Easter Bundt cake.
Ingredients
Cake Ingredients:
- 1 ½ cups white granulated sugar
- ½ cup salted butter, room temperature
- 4 large eggs
- ½ cup whole milk
- ⅓ cup lemon juice
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups white flour
Ingredients (Frosting):
- 8 oz cream cheese, room temperature
- 2 cups powdered sugar
- ¼ cup salted butter, room temperature
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray.
- Cream together the butter and sugar for 1-2 minutes, or until the mixture is smooth and homogenous.
- Add in the eggs, milk, lemon juice, and vanilla. Whisk the mixture vigorously until the batter is smooth and runny.
- Gently fold in the baking powder, baking soda, and flour until no clumps of flour remain in the batter. Be sure to scrape along the bottom of the bowl because flour tends to make its way to the bottom of the mixing bowl as you are folding the ingredients together.
- Pour the cake batter into the Bundt pan place the pan in the oven for 45 minutes.
- Allow the cake to cool before removing it from the pan while you prepare the frosting.
- In a medium sized bowl, beat together the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Remove the cake from the pan, frost it to your liking, serve, and enjoy!
Notes
- This delicious Bundt cake has excellent notes of lemon and vanilla. The cream cheese frosting adds the perfect amount of sweetness to the cake.
- You can use either freshly squeezed lemon juice or pre-bottled lemon juice for this recipe.
- If you want to add some extra lemon notes to your cake, you can add the zest of one lemon to the batter. Simply add it in when adding the lemon juice.
- If you don’t have nonstick cooking spray, you can use a combination of butter and flour. I like to melt 2 tablespoons of butter and stir in a spoonful of flour. Use your hand or a paper towel to coat the pan in this mixture.
- This cake will last 4-5 days when stored covered on the counter. You can also store this cake in the freezer for about 1 month. If you are storing it in the freezer, we found that it was easier to pre-slice the cake. This way you can thaw the cake one slice at a time. This helps prevent the other slices from drying out.
- We found that a chocolate ganache also tasted good with this cake, but you can never go wrong with the cream cheese frosting.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Leave a Reply