Lemon Bundt Cake
Sweet, moist and bursting with zesty lemon flavor. This lemon bundt cake is topped with a lemon glaze and an irresistible cream cheese frosting.
Bundt cakes have always been a favorite of mine. They look beautiful and require almost no decorating skills. My kind of cake! ?
I made a few bundt cakes this spring like this marbled version and this blueberry almond version, and of course, this lovely lemon version. It’s bright, zesty and has a perfect tender crumb. You can top it with cream cheese frosting, a dusting of powdered sugar or a simple glaze.
Our kids seemed pretty excited about having a bundt cake with frosting on it so we went that route and we had no regrets!
The one special piece of equipment you’ll need aside from a mixer (hand or stand) is a bundt pan. I highly recommend using a standard size one. It’s so versatile! I bought Nordic Ware’s Anniversary Bundt Pan and I love it. It has a high yield, bakes evenly and releases perfectly every time. Always invest in quality bakeware and it will last you a lifetime, if not more!
While the lemon bundt cake is cooling you’ll make a simple syrup. That sounds intimidating right? It’s not!
Just mix equal parts sugar and lemon juice and pop it into the microwave. Once it’s warm, whisk it together and let it dissolve making it a syrupy glaze. Take a toothpick and poke holes all over the “crust” of the cake. This will allow the syrup to seep down into the cake. Brush or pour it over and let it soak in.
This glaze makes the bread even more sweet and filled with lemon flavor. ✨?
Then mix up the frosting. Just make sure the cream cheese AND the butter are both softened. Cold ingredients will result in a clumpy frosting. If it’s on the softer side you can always refrigerate it for 15-20 minutes. Use a large zip lock bag or a large pastry bag and pipe it over the cooled cake.
You don’t have to do any fancy design. Trust me, I am NOT a cake decorator! Simple stripes were about all I could handle!
We love this bundt pound cake so much! The cake itself is delicious on it’s own, but filled with a lemon glaze and topped off with cream cheese frosting makes this cake even more irresistible!
Slice this bundt cake up and serve it for any spring or summer occasion. It will be the star of the party!
Lemon Bundt Cake
- 2 tsp. baking powder
For the glaze:
For the frosting:
- Preheat oven to 350 degrees. Spray a standard size bundt pan with baking spray, set aside.
- In the bowl of a stand mixer, beat butter, sugar, salt, lemon zest and vanilla extract until pale, about 3 minutes on medium speed.
- With mixing speed on low, add eggs one at a time until incorporated.
- With mixing speed on low, alternate adding the flour, baking powder and sour cream, doing 1/3 of each at a time. Once all of the ingredients have been added, beat batter for 10 seconds then stop.
- Spread batter evenly into the prepared bundt pan. Place in the oven and bake for 45-55 minutes. The top will look slightly moist but should be set (not gooey or jiggly). Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
- Meanwhile, in a small microwave-safe bowl, combine the sugar and lemon juice. Microwave on half power for 20 seconds. Stir to dissolve sugar. Repeat if necessary but do not let the liquid simmer.
- Using a toothpick, poke holes all over the crust of the bundt cake. Pour or brush the glaze over the cake, allow it to soak in.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla, salt and powdered sugar, mix until a thick frosting forms.
- Pipe over the cooled cake as desired.