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
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
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.
