Description
This zesty Lemon Bundt Cake is a moist and flavorful dessert perfect for any occasion. Featuring a tender crumb infused with lemon zest and juice, it is topped with a luscious lemon cream cheese glaze that adds a sweet and tangy finish. The cake is baked to golden perfection in a bundt pan, making for an elegant presentation and a delightful citrus treat.
Ingredients
Scale
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
Lemon Cream Cheese Glaze
- 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 (for garnish)
Instructions
- Preheat and Cream Butter and Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light and fluffy, making sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs and Wet Ingredients: Add eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the sour cream, dry pudding mix (either lemon or vanilla flavor), lemon zest, and lemon juice until well combined.
- Incorporate Dry Ingredients: Gently fold in the cake flour, baking powder, and salt until the batter is smooth and fully combined without overmixing. Prepare your bundt cake pan by spraying it with a non-stick cooking spray or greasing it thoroughly. Pour the batter evenly into the pan and spread it out gently.
- Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool slightly in the pan. Run a knife along the edges of the pan to loosen the cake, then invert onto a cooling rack. Let the cake cool completely before glazing.
- Prepare and Apply the Glaze: In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, starting with 2 1/4 cups, and increase as needed to reach your desired glaze consistency. Spread or drizzle the glaze over the cooled Bundt cake, then garnish with fresh lemon zest for an extra burst of lemon flavor and visual appeal.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- You can substitute the dry pudding mix with additional vanilla or lemon extract if desired.
- The glaze consistency can be adjusted by adding more powdered sugar to thicken or a small amount of lemon juice to thin.
- Store the finished cake covered in the refrigerator for up to 3 days.
- For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.
