The Best Lemon Bundt Cake
User Reviews
5
The Best Lemon Bundt Cake
Description
This Lemon Bundt Cake uses freshly grated lemon zest mixed into sugar to release oils that infuse the batter with bright lemon aroma. The flour mixture includes baking powder, baking soda, salt, and poppy seeds for subtle nuttiness and texture contrast. Butter is creamed with the lemon sugar for several minutes, ensuring an airy batter. Eggs and yolk, along with vanilla bean paste and lemon juice, are incorporated before gently folding in the flour blend and buttermilk-sour cream mixture. The batter is baked evenly in a well-greased, floured 12-cup bundt pan to prevent sticking.
The cream cheese frosting combines softened cream cheese and butter with powdered sugar, lemon juice, lemon zest, vanilla bean paste, salt, and milk to a spreadable consistency that complements the tart cake. Freshness of ingredients and careful pan preparation prevents damage when unmolding. The flavor is a balance of tangy lemon, sweet poppy seeds, and creamy frosting.
Storage in a covered or airtight container extends the cake’s freshness for several days refrigerated. Alternative pans like loaf pans can be used, though bake times vary, and room temperature ingredients aid smooth mixing.
Ingredients
Lemon Cake:
- 2 cups granulated sugar
- 4 teaspoons lemon freshly grated (about 2 medium lemons, zest
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3 Tablespoons poppy seeds
- 1 cup butter 2 sticks, softened to room temperature, unsalted
- 3 egg room temperature
- 1 egg room temperature, yolk
- 3 teaspoons vanilla bean paste
- 1/3 cup lemon juice freshly squeezed (about 3 medium lemons)
- 1 cup buttermilk room temperature
- 1/2 cup sour cream room temperature, full fat
Cream Cheese Frosting:
- 4 ounces cream cheese softened to room temperature, full fat, brick style
- 3 Tablespoons butter softened to room temperature, unsalted
- 2 1/4 cups powdered sugar
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon lemon freshly grated, zest
- 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon salt
- 2-4 Tablespoons milk
Instructions
To make the cake:
- Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well with nonstick baking spray and a dusting of flour and set aside.
- In a small bowl add the granulated sugar and fresh lemon zest. Work the zest and the sugar together with your fingers to release the oils from the zest until the sugar is moistened and grainy.
- In a separate medium bowl add the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk well to combine.
- Using the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, add the softened butter and the lemon sugar mixture. Cream together on medium speed for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Turn the mixer down to low and add in the eggs and egg yolk, one at a time, followed by the vanilla bean paste and lemon juice. With the mixer still on low add in the flour mixture, mixing until just combined. Next, slowly stream in the buttermilk with the mixer running on low, then add in the sour cream and mix until just combined.
To make the frosting:
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a long toothpick or skewer inserted in the center comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Then carefully invert the cake pan upside down onto the wire rack or to a plate to finish cooling completely before frosting.
- Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the lemon juice, lemon zest, vanilla bean paste, and salt to the butter mixture and beat until combined.
- Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds. Add the milk, 1 Tablespoon at a time, mixing until the frosting reaches your desired consistency.
- Spread the icing over the top of the cooled cake. Garnish with fresh lemon slices and additional poppy seeds sprinkled over the top if desired.
Notes
- Use a 12-cup bundt pan or large loaf pans (adjust baking time accordingly).
- Room temperature eggs, butter, sour cream, and buttermilk help achieve smooth batter mixing.
- Use block-style cream cheese for frosting rather than tub-style for best texture.
- Grease and flour bundt pan thoroughly, using a pastry brush to coat all pan details to prevent sticking.
- Store wrapped or in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 335mg | 14% |
| Potassium | 50mg | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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