Lemon Bundt Cake Recipe
This Lemon Bundt Cake recipe is made from scratch (no cake mix or pudding mix). Instead, the bright citrus flavor comes from the juice and zest of fresh lemons.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- ½ teaspoon kosher salt
- 4 large eggs at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¾ cup milk at room temperature
- ¼ cup heavy cream at room temperature
- 3 cups all-purpose flour
- 1 heaping tablespoon grated lemon zest from about 2 small lemons
- 2 tablespoons lemon juice from about 1 small lemon
- Nonstick baking spray
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons heavy cream plus additional if needed
- 1 tablespoon fresh lemon juice from about 1/2 small lemon
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350 degrees F. In bowl of standing mixer fitted with paddle attachment, mix granulated sugar, butter and salt at medium-high speed 2 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add baking powder and vanilla; mix until well combined.
- In liquid measuring cup, stir together milk and cream. With mixer on low speed, add flour alternately with milk mixture, starting and ending with flour (about 3 additions of flour and 2 additions of milk mixture). Mix until well combined. Stir in lemon zest and juice.
- Spray 10-cup Bundt pan throughly with baking spray. Like, really spray it a lot. Pour batter into prepared pan, smoothing top with spatula. Transfer to oven and bake 60 to 70 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Remove cake from oven; transfer pan to wire rack for 5 to 10 minutes. Turn cake out onto wire rack and allow to cool completely before icing.
- Just before serving, make the Icing: In small bowl, whisk together powdered sugar, cream, lemon juice and vanilla. If icing is too thick to pour, whisk in additional cream 1 teaspoon at a time until pourable, but not too thin. Pour over cake and serve.
Notes
Store your cake in an airtight container at room temperature for up to 4 days. Refrigeration can extend the freshness by another day or two, if needed.
Calories: 570kcal, Carbohydrates: 82g, Protein: 7g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 239mg, Potassium: 113mg, Fiber: 1g, Sugar: 53g, Vitamin A: 824IU, Vitamin C: 2mg, Calcium: 97mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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