Lemon Bundt Cake
User Reviews
4.8
15 reviews
Excellent
Lemon Bundt Cake
Report
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.
Share:
Ingredients
Lemon Bundt Cake:
- 1 cup butter (softened)
- 2 1/4 cups sugar
- 3 large eggs
- 1 cup full-fat sour cream
- 1/4 cup Dry Pudding Mix (lemon or vanilla)
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 2 1/4 to 2 1/2 cups powdered sugar (depending on desired stiffness)
- lemon zest
Instructions
- 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.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
