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Lemon Bundt Cake Recipe
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Lemon Bundt Cake Recipe

Lemon Bundt Cake or Italian Lemon Cream Cake is bursting with lemon flavor and makes a great breakfast cake! It's fast and easy, and beautiful too.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12 servings
Calories: 245 kcal
Course: Cake
Cuisine: American

Ingredients

  • ½ cup butter melted, unsalted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 4 egg large
  • 2 cups powdered sugar
  • ⅔ cup heavy whipping cream
  • 2 lemon zested, plural
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon juice fresh
Toppings
  • heavy cream extra dusting powdered sugar; splash of fresh heavy cream
  • powdered sugar extra dusting powdered sugar; splash of fresh heavy cream

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan generously.
  2. Melt butter and set aside while you continue make the batter.
  3. In a bowl, combine the all-purpose flour, baking powder, and kosher salt. Set aside.
  4. In a large bowl, beat eggs until light and fluffy. Add in powdered sugar and beat again until fluffy.
  5. Gently fold in the flour mixture, while alternating with the heavy whipping cream. I did this in about 3 additions.
  6. Fold in the melted butter, lemon zest, vanilla extract, and lemon juice. Pour batter into prepared bundt pan.
  7. Bake cake for 35-40 minutes, cool on rack in pan for 10 minutes. Invert onto a second rack or a cake plate and cool completely. Dust with powdered sugar and enjoy with fresh cream over the top!

Notes

  • Use our guide on how to zest a lemon for best tips and tricks.
  • Grease your pan thoroughly. I like to use homemade “goop” or baking spray that has flour already in it. Be generous, as there’s nothing worse than a cake that sticks.
  • Use a good quality bundt pan. Norpro or Nordic Ware are my pans of choice, as I find they are great at keeping temperatures even and not browning too quickly (thinner, cheaper pans get TOO brown on outside)
  • Let your cake cool in the pan about ten minutes before inverting it onto a cake plate. This allows the sides to release slightly on their own, and firm up so it doesn’t stick!
  • Do not over beat as you alternate the flour and cream. Mix until blended, then repeat…I use a wooden spoon for this, not an electric mixer.

Nutrition Information

Serving 1slice Calories 245kcal (12%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Cholesterol 82mg (27%) Sodium 156mg (7%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 245

% Daily Value*

Serving 1slice
Calories 245kcal 12%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Cholesterol 82mg 27%
Sodium 156mg 7%
Fiber 1g 4%
Sugar 18g 36%

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