If you’re craving a dessert that perfectly balances bright citrusy notes with rich, creamy sweetness, look no further than this beloved Lemon Bundt Cake with Cream Cheese Frosting Recipe. Every bite feels like a sunny celebration in your mouth, where the tender lemon-infused cake is complemented by a luscious, tangy cream cheese frosting. It’s moist, flavorful, and effortlessly impressive—perfect for gatherings, special occasions, or simply brightening up an ordinary afternoon with a slice of something extraordinary.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing an important role in creating the perfect texture, flavor, and appearance of your Lemon Bundt Cake with Cream Cheese Frosting Recipe. From the tang of fresh lemon zest to the richness of cream cheese, every component has its part in this delightful symphony of flavors.
- 1 cup Butter (softened): Provides richness and moisture for a tender crumb.
- 2 1/4 cups Sugar: Sweetens the cake while contributing to its moist texture.
- 3 large Eggs: Adds structure and helps bind the ingredients together.
- 1 cup Full-Fat Sour Cream: Brings tanginess and extra moisture for softness.
- 1/4 cup Dry Pudding Mix (lemon or vanilla): Enhances the cake’s moisture and adds a subtle creamy flavor.
- 2 Tablespoons Lemon Zest: Infuses fresh citrus aroma for that signature lemon pop.
- 2 Tablespoons Lemon Juice: Balances sweetness with fresh acidity.
- 2 1/4 cups Cake Flour: Ensures a delicate and tender crumb without heaviness.
- 1 teaspoon Baking Powder: Leavens the cake for a light, airy texture.
- 1 teaspoon Salt: Enhances and balances all the flavors.
- 8 ounces Cream Cheese (softened): Creates the creamy, tangy base for the frosting.
- 1/4 cup Butter (softened): Adds richness and smooth texture to the frosting.
- 2 1/4 to 2 1/2 cups Powdered Sugar: Sweetens the frosting and controls its thickness.
- Lemon Zest (for frosting): Adds fresh zest to brighten up the cream cheese frosting beautifully.
How to Make Lemon Bundt Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Oven and Cream Butter with Sugar
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature when you’re ready to bake. In a large mixing bowl, beat the softened butter and sugar together for about 5 minutes until the mixture becomes light and fluffy. This step is crucial for aerating your batter and laying the foundation for a tender crumb.
Step 2: Incorporate Eggs and Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition to maintain the batter’s smooth texture. Then stir in the sour cream, dry pudding mix, lemon zest, and fresh lemon juice. These ingredients not only bring moisture but also amplify the fresh lemon flavor that makes this cake so unforgettable.
Step 3: Fold in Dry Ingredients
Whisk together the cake flour, baking powder, and salt in a separate bowl before gently folding them into your wet mixture. Careful folding helps keep the batter light and fluffy, making the final cake perfectly soft. Once combined, prepare your bundt pan by greasing it with non-stick spray or butter to prevent sticking.
Step 4: Bake the Cake
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake the cake for about 45 to 55 minutes or until a toothpick inserted in the center comes out clean. When done, let the cake cool slightly before running a knife around the edges to loosen it, then invert it onto a cooling rack. This step ensures your cake comes out cleanly and looks gorgeous.
Step 5: Make the Cream Cheese Frosting
While the cake cools, combine softened butter and cream cheese in a large bowl. Beat them together for at least 4 minutes until the mixture is light and fluffy, which will give your frosting the perfect silky texture. Add powdered sugar gradually along with lemon zest, adjusting the sugar amount to achieve your desired consistency.
Step 6: Frost the Cake
Once the cake has fully cooled, pipe or spread the cream cheese frosting generously all over. Don’t be shy here—this frosting is the perfect tangy counterpoint to the lemon cake. Finish by decorating with fresh lemon slices for a pop of color and extra citrus charm.
How to Serve Lemon Bundt Cake with Cream Cheese Frosting Recipe
Garnishes
Fresh lemon slices or thin lemon zest curls add an elegant touch and double down on the citrus flavor. You can also sprinkle a little powdered sugar over the top for extra charm. Edible flowers or a few fresh mint leaves work beautifully to elevate the presentation for a special celebration.
Side Dishes
This Lemon Bundt Cake pairs wonderfully with light accompaniments like a simple mixed berry salad or a dollop of whipped cream infused with vanilla. For a cozy pairing, a cup of Earl Grey or chamomile tea highlights the fresh lemon without overpowering the cake’s delicate flavors.
Creative Ways to Present
For a fun twist, turn this classic recipe into individual mini bundt cakes or drizzle the frosting in artistic swirls instead of covering the whole cake. Serving a slice alongside a scoop of lemon sorbet on a pretty plate creates a stunning dessert experience that’s both refreshing and luxurious.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Bundt Cake with Cream Cheese Frosting Recipe in an airtight container in the refrigerator. This will keep the cake moist and the frosting fresh for up to 4 days—perfect for enjoying over a few days without losing any of that delicious flavor or texture.
Freezing
If you want to save some for later, you can freeze the unfrosted cake wrapped tightly in plastic wrap and then in foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw the cake overnight in the fridge and then frost it just before serving to maintain the best texture and freshness.
Reheating
For a lightly warmed slice, let the cake come to room temperature and then heat gently in the microwave for 10-15 seconds. This softens the cake and makes the frosting slightly melt-in-your-mouth without losing its lovely tang.
FAQs
Can I use regular flour instead of cake flour?
While cake flour is preferred for its lower protein content that produces a tender crumb, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This adjustment helps mimic the softness that cake flour provides.
Is the dry pudding mix necessary?
The dry pudding mix adds moisture and creaminess to the cake, contributing to its melt-in-the-mouth texture. Using lemon pudding mix also enhances the lemon flavor subtly. However, if you prefer, you can omit it and make up the moisture with a little extra sour cream.
How do I get the frosting to be the perfect consistency?
Start with the lower amount of powdered sugar and gradually add more while mixing until you reach a consistency that’s thick enough to pipe or spread easily but still creamy. Keeping the cream cheese and butter softened helps achieve that smooth texture.
Can I make this cake vegan or dairy-free?
Adapting this Lemon Bundt Cake with Cream Cheese Frosting Recipe for a vegan or dairy-free diet would require substitutes like vegan butter, dairy-free cream cheese alternatives, and egg replacements. The texture and flavor will be slightly different, but with the right adjustments, you can still enjoy a delicious lemon treat.
What’s the best way to prevent the cake from sticking?
Generously grease and flour your bundt pan or use a reliable non-stick cooking spray specifically designed for baking. Ensure you run a knife carefully around the edges after baking and cool it slightly before inverting to help release the cake cleanly.
Final Thoughts
This Lemon Bundt Cake with Cream Cheese Frosting Recipe is truly one of those treasures that feels like a warm hug in dessert form. It’s amazing how simple ingredients come together to create something so flavorful, bright, and creamy. Whether you’re baking for a special occasion or just to brighten your day, I can’t wait for you to give this recipe a try and fall in love with it just like I have.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Bundt Cake is a moist, flavorful dessert infused with fresh lemon zest and juice, perfect for any occasion. The cake is made with a tender crumb, enhanced by a hint of lemon pudding mix, and topped with a creamy lemon cream cheese frosting that adds the perfect sweet and tangy finish.
Ingredients
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
Cream Cheese Frosting
- 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 frosting and decoration
- Fresh lemon slices, for garnish
Instructions
- Preheat Oven 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, fluffy, and well combined. Be sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs and Wet Ingredients: Add the eggs to the creamed mixture one at a time, mixing well after each addition. Next, stir in the sour cream, dry pudding mix, lemon zest, and lemon juice until evenly incorporated.
- Fold in Dry Ingredients and Prepare Pan: Gently fold in the cake flour, baking powder, and salt, mixing just until combined to maintain a tender crumb. Prepare a bundt cake pan by spraying it with non-stick cooking spray or greasing it thoroughly.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan and spread it out. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool slightly in the pan, then run a knife around the edges to loosen it before inverting the cake onto a cooling rack. Let it cool completely.
- Prepare Cream Cheese Frosting: In a clean large mixing bowl, cream together the softened butter and cream cheese for at least 4 minutes until the mixture is very light and fluffy. Gradually add the powdered sugar, starting with 2 1/4 cups and increasing up to 2 1/2 cups depending on your desired frosting stiffness. Stir in lemon zest to infuse additional lemon flavor.
- Frost and Decorate: Once the cake is completely cool, evenly pipe or spread the cream cheese frosting all over the cake. Garnish with fresh lemon slices for a decorative and refreshing finish.
Notes
- Use room temperature ingredients for best mixing results and texture.
- If you can’t find lemon pudding mix, vanilla pudding mix can be substituted, but it will slightly alter the lemon flavor.
- To make slicing easier, chill the cake for 30 minutes before frosting.
- You can substitute cake flour with all-purpose flour by replacing 2 tablespoons per cup with cornstarch for a lighter cake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
