Lemon Bundt Cake Modern Honey
Lemon Bundt Cake
Moist, flavorful lemon bundt cake with a fresh cream cheese lemon glaze. Tips and tricks for making the perfect lemon bundt cake.
We are officially almost to Spring! The weather is starting to warm up here in Arizona and we are in the mid 70’s today so it is practically perfect. This means to start whipping up light Spring desserts. Since we have an abundance of lemons ready for picking here in Arizona, I wanted to create the perfect lemon bundt cake recipe.
My Mom’s favorite cake in the world is a fresh lemon cake. She loves my LEMON OLIVE OIL CAKE recipe but sometimes one of the easiest cakes to make is a bundt cake. The frosting or glaze is a breeze and there are no meticulously frosting layers of cake. Also, it is typically more like a lemon pound cake so it is extra moist. This Lemon Bundt Cake may be your new favorite!
I wanted to play around with this recipe to get it just right. I started off with butter which gives the cake a rich, buttery flavor. Since it is a bundt cake, I opted for butter instead of oil. To give it the ultimate moist texture, I used full-fat sour cream and dry instant pudding mix. The combination of the two ingredients is a real game-changer in this lemon cake.
To get a true, fresh lemon flavor, I use a good amount of fresh lemon zest. I love to use a ZESTER because it only removes the yellow peel instead of the bitter white part underneath. If you want extra lemon flavor, add more lemon zest.
Here are a few baking tools that are helpful when making this Lemon Bundt Cake with Cream Cheese Frosting — a Nordicware Bundt Pan and Wilton
Decorating Bags and Tools
How to make the Best Lemon Bundt Cake Recipe:
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Cream Cheese Frosting:
Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar for 5 minutes, until light and fluffy, scraping the sides of the bowl often.
Add eggs one at a time. Stir in sour cream, dry pudding mix, lemon zest, and lemon juice.
Fold in cake flour, baking powder, and salt. Spray or grease bundt cake pan with non-stick cooking spray. Pour batter into the pan and evenly spread.
Bake for 45-55 minutes or until a toothpick comes out clean. Let slightly cool and run a knife along the edges to loosen the cake. Invert cake onto a cooling rack. Set aside to cool.
Cream Cheese Frosting:
In a large mixing bowl, cream together softened butter and cream cheese for at least 4 minutes until light and fluffy. Stir in powdered sugar and lemon zest. Add more powdered sugar depending on desired stiffness.
Pipe all over cooled cake. Decorate with fresh lemon slices.
Nutrition information is automatically calculated, so should only be used as an approximation.
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