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Lemon Bundt Cake

This recipe for a classic lemon bundt cake with cream cheese frosting is a simple yet elegant cake that's full of sweet-tart lemon flavor - perfect for a birthday or any other special occasion! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 506 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 1 cup unsalted butter softened
  • 2 1/4 cups granulated sugar divided
  • 4 large eggs
  • 1/3 cup finely grated lemon zest
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup freshly squeezed lemon juice divided use
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • cooking spray
For the frosting
  • 8 ounces cream cheese softened
  • 4 tablespoons butter
  • 4 tablespoons milk
  • 4 cups powdered sugar
  • Optional garnishes: lemon zest and mint sprigs

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Generously grease then flour a bundt pan.
  2. Cream the butter and 2 cups of granulated sugar with an electric mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.
  3. With the mixer on medium speed, add the eggs, 1 at a time, then add the lemon zest.
  4. In a medium bowl mix together the flour, baking powder, baking soda, and salt.
  5. In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla.
  6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  7. Pour the batter into the pan and bake for 50-60 minutes, until a cake tester comes out clean.
  8. Cool in the pan for 10 minutes.
  9. Combine 1/4 cup granulated sugar with 1/4 cup lemon juice and place in a microwave safe bowl. Microwave for 30-45 seconds, until mixture is very hot.
  10. Stir the hot mixture until the sugar dissolves.
  11. While the cake is still in the pan, drizzle half of the syrup over the top (which will be the bottom of the cake when you invert it). Tap the pan a few times on the counter to loosen the cake then invert onto a cooling rack.
  12. Drizzle the remaining syrup over what is now the top of the cake. Half of the syrup should be on the bottom and half on the top.
  13. Cool completely then transfer to a serving plate.
  14. For the frosting:
  15. Beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes.
  16. Add the milk and beat to combine.
  17. Slowly add the powdered sugar and mix until thoroughly combined.
  18. Place the frosting in a piping bag fitted with a large round tip. Start from the outside of the cake, and pipe stripes of frosting from the bottom of the cake to the inside of the cake.
  19. Use an offset spatula to smooth the frosting on the inside of the cake.
  20. Garnish with lemon zest and mint sprigs if desired, then slice and serve.

Notes

  • Adapted from Ina Garten (Barefoot Contessa)

Nutrition Information

Calories 506kcal (25%) Carbohydrates 99g (33%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 86mg (29%) Sodium 390mg (16%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 70g (140%) Vitamin A 345IU (7%) Vitamin C 4.1mg (5%) Calcium 64mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 506

% Daily Value*

Calories 506kcal 25%
Carbohydrates 99g 33%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 86mg 29%
Sodium 390mg 16%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 70g 140%
Vitamin A 345IU 7%
Vitamin C 4.1mg 5%
Calcium 64mg 6%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.