Lemon Bundt Cake from Scratch
User Reviews
4.6
120 reviews
Excellent
Lemon Bundt Cake from Scratch
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Calling all lemon lovers! My easy Lemon Bundt Cake from Scratch is made completely with pantry staples and no box mix. With fresh lemon and sour cream for a tangy and tender crumb topped with a creamy, sweet glaze, this dessert is absolutely perfect!
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Ingredients
For the Lemon Bundt Cake
- 2 sticks butter room temperature
- 2 cups sugar plus 2 tbsp
- 4 large eggs
- ⅓ cup sour cream
- 6 unwaxed lemons zested and juiced with the juice of 1 lemon set aside
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
For the Lemon Cream Cheese Frosting
- 2 oz light cream cheese at room temperature
- 1 oz butter at room temperature
- ½ tsp lemon zest approx 1/3 of a lemon
- ½ tsp lemon juice
- 1 cup powdered sugar
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Instructions
- Preheat the oven to 320 F and prep your bundt tin by either spraying it with cooking spray or greasing it really well with butter and coating it in a thick dusting of powdered sugar.
- In a stand mixer, beat together the butter and 2 cups of sugar until pale and creamy. Add the eggs one by one, followed by the sour cream and the lemon zest, and the juice of 5 of the lemons. Don't worry if the mixture curdles at this point.
- Gradually mix in the flour, baking powder and baking soda, scraping down the sides as needed until you have a smooth batter.
- Spoon into the prepared bundt tin and gently drop the cake down onto the countertop a few times to knock any air bubbles to make sure the batter gets into all the cracks if your bundt tin has an elaborate swirl.
- Bake for 50-55 minutes until the top is golden and a cake tester or skewer inserted into the middle of the cake comes away clean.
- Meanwhile, in a small saucepan combine the remaining lemon juice with the 2 tbsp of sugar over medium heat until all of the sugar has dissolved. Set aside.
- Allow the bundt cake to cool in the tin for 10 minutes before turning the cake out onto a wire rack and brushing all over with the lemon syrup.
- While the cake cools, to make the frosting beat together the cream cheese, butter, lemon zest and the juice until smooth. Gradually beat in the powdered sugar to create a glaze which you can pour over the cake once it has cooled.
Notes
- Store covered at room temperature for up to 3 days.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
73g
(24%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
282mg
(12%)
Potassium
157mg
(4%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
632IU
(13%)
Vitamin C
29mg
(32%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 282mg | 12% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
120 reviews
Excellent
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