Lemonade Bundt Cake with Cream Cheese Frosting
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5.0
72 reviews
Excellent
Lemonade Bundt Cake with Cream Cheese Frosting
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This easy lemonade bundt cake recipe is the best lemon bundt cake with cream cheese frosting. An incredibly moist buttermilk batter with a tangy lemon cream cheese frosting. Luscious, lemony, and light, this is one moist cake using fresh lemon juice; the perfect summer cake!
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Ingredients
- 1 cup salted butter room temperature (if using unsalted butter increase salt by ⅛ teaspoon)
- 2 cups granulated sugar I use all natural, cane sugar (reduce to 1 ¾ cups for high altitude)
- 1 cup buttermilk see notes for how to make or replacements
- 1/4 cup lemon juice fresh squeezed, about 1-2 lemons
- 1 teaspoon vanilla extract I love Rodelle
- 4 large eggs room temperature
- lemon zest from 4 lemons
- 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
- 1 teaspoon baking powder reduce to ¾ teaspoon for high altitude
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Lemon Syrup
- ½ cup granulated sugar I used cane sugar, regular may be used
- ⅓-½ cup lemon juice 3-4 large lemons
Lemon Cream Cheese Frosting
- 1/2 cup butter I used salted, room temperature
- 8 ounces cream cheese room temperature, may use low fat
- 2 ½ - 3 cups powdered sugar
- 1 teaspoon vanilla extract or use vanilla bean paste
- pinch kosher salt
- 1-2 tablespoons lemon juice fresh squeezed (about ½ large lemon)
- 1 large lemon zest
Instructions
- With your oven rack placed in the center rack, preheat to 350 degrees (375 for high altitude). Lightly spray a 12 cup bundt pan and set aside — I recommend using Tourangelle non-stick baking spray!
- Whisk together flour, baking powder, baking soda and salt, set aside.
- Stir together buttermilk, lemon juice, vanilla and set aside.
- In the bowl of a stand mixer or hand mixer, cream butter 2-3 minutes until light and fluffy. Next add sugar and lemon zest and beat on medium-high speed for 3-4 minutes, scraping sides occasionally. If using all natural cane sugar, beat on the longer side.
- Add eggs one at a time, beating on medium speed for 1 minute after each addition, scraping sides of bowl occasionally.
- With mixer on low, add one cup of flour mixture, alternating with half of the liquid ingredients, ending with the flour mixture. Mix just until combined, scraping down the sides of the bowl.
- Pour cake batter into prepared bundt pan, smoothing with spatula. Place pan on cutting board or oven mitt and tap the pan firmly a couple of times to smooth batter and settle.
- Bake for 45-60 minutes or until a skewer or cake tester comes out clean, covering the top loosely with foil if browning too quickly.
- Remove from oven, cool on wire rack for 10 minutes, then carefully invert onto wire rack keeping hot bundt pan on top until ready to brush with lemon syrup.
Lemon Syrup
- Make the lemon syrup by adding sugar and lemon juice to small saucepan, stirring over medium-low heat until sugar is dissolved and the mixture thickens. Brush lemon syrup over the warm cake over the bottom, sides, center of cake, allow to cool completely.
Lemon Cream Cheese Frosting
- Beat butter and cream cheese in stand mixer until light and fluffy, about 3 minutes on medium-high speed. Scrap down sides of bowl and then add vanilla extract (or vanilla bean paste), pinch of salt and lemon zest.
- With mixer on low speed, slowly add the powdered sugar along with a little lemon juice at a time. Start with 2 cups powdered sugar and 1 tablespoon lemon juice, if needed add more of each until desired consistency and tartness.
- Once cake is cooled, spoon frosting into piping bag fit with a large round tip and starting from the inside of the bundt cake, pipe a large finger to the outside and then back in if thick fingers of frosting desired. Smooth inside of bundt cake using off set spatula. Serve alone, with whipped cream or make it crazy and serve with vanilla ice cream or lemon ice cream.
Equipments used:
Notes
- High Altitude Lemon Bundt Cake
- Storage
- Store the cake in a bundt cake keeper on the counter if eating within a few hours of baking. If not, store in the fridge up to 7 days, or flash freeze the lemon cake for one hour in the freezer (if frosted) and then wrap well in plastic wrap and freeze up to 3 months.
- Lemon cream cheese icing may also be frozen up to 3 months, bring to room temperature and whip well with whisk or with mixer, then frost as planned.
- TIPS
- spatula
- Variations
- bundtlets
- bundtlets
- cooling rack
- Reduce sugar to 1 ¾ cups
- Increase Flour by 2-3 tablespoons
- Reduce baking powder to ¾ teaspoon
- Bake cake in 375 degree oven
- For gorgeous “fingers” of frosting you see on Nothing Bundt Cakes lemon bundt cake with cream cheese frosting. Begin frosting from the inside or outside of the cake and work your way up, over, and into the center, but be consistent, you can double back for a thicker finger of frosting. I use an offset spatula to smooth the inside of the delicious lemon cream cheese frosting.
- Frosting too thin? You can add small amounts of powdered sugar, ¼ cup at a time, until it thickens up.
- If the top looks like it’s browning too quickly, cover the pan loosely with a bit of tinfoil.
- Lemon Blueberry Bundt Cake | Add 1-2 cups of fresh or frozen blueberries into your batter for a delicious lemon blueberry cake! Before folding gently into the batter, toss blueberries with a few tablespoons of the flour mixture, this will help keep the blueberries from bleeding and sinking.
- Lemonade Cupcakes or Bundtettes | Bundtlettes or cupcakes | scoop batter into prepared pans (not quite 2/3 full, makes about 14 bundtlets, probably closer to 18 cupcakes. Bake as directed above; 20-25 minutes bundtlets, 18-22 minutes cupcakes. Done when cake springs back when lightly touched and no longer jiggly, don't over bake. Cool 10 minutes, then invert onto cooling rack.
- Lemon Poppy Seed Cake | Add ¼ cup poppy seeds into batter when adding the dry and wet ingredients.
Nutrition Information
Show Details
Serving
1serving
Calories
682kcal
(34%)
Carbohydrates
94g
(31%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
144mg
(48%)
Sodium
466mg
(19%)
Potassium
132mg
(4%)
Fiber
1g
(4%)
Sugar
68g
(136%)
Vitamin A
1088IU
(22%)
Vitamin C
6mg
(7%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 682kcal | 34% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 466mg | 19% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 68g | 136% |
| Vitamin A | 1088IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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