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
Units
Scale
Cake Ingredients:
- 1 1/2 cups white granulated sugar
- 1/2 cup salted butter, room temperature
- 4 large eggs
- 1/2 cup whole milk
- 1/3 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
- 1/4 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
