Lemon Bundt Cake with Lemon Glaze and Lemon Cream Cheese Frosting
This Lemon Bundt Cake is moist, light, and full of fresh lemon flavor from both lemon juice and zest. After it's baked, it's covered in a lemon glaze and then topped with a thick lemon cream cheese frosting for an extra pop of lemon flavor. If you're looking for an easy cake to make for the spring and summer, you can't go wrong with this lemon bundt cake.
Servings 16
Calories 529kcal
Ingredients
Cake
- 5 eggs room temp
- ¾ cup plus 3 tablespoons whole milk room temp
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
- 3 ¼ cup cake flour
- 2 ¼ cup sugar
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups butter room temp
Glaze
- 1 tablespoon butter
- ½ cup sugar
- 3 tablespoons lemon juice
Frosting
- ½ cup butter room temp
- 4 ounces cream cheese room temp
- 2 ¼ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- ⅛ teaspoon salt
Instructions
Cake:
- Preheat the oven to 325º. Generously butter and flour a bundt pan. Tap out any excess flour.
- Zest the lemon and reserve for later.
- Use a large measuring cup or bowl, whisk together the eggs, milk, lemon juice and vanilla.
- In the bowl of a stand mixer, add the flour, sugar, lemon zest, baking powder, baking soda and salt and mix to combine. On low speed add the softened butter a little at a time until it starts to form chunks. Pour in about half of the milk mixture and beat at medium speed until pale and fluffy. Turn down the speed and add the remaining milk mixture. Once incorporated, increase the speed to high and beat for about a minute, scraping down the sides as needed. Pour into the prepared bundt pan.
- Bake for 55-65 minutes until a toothpick comes out clean in the center. Let it cool in the pan on a wire rack for 15 minutes then loosen the edges with an offset spatula and invert the cake onto a wire rack. Use a pastry brush to add the glaze to the top and sides of the cake, slowly adding until it is all incorporated. Let cool completely before frosting.
Glaze:
- Combine 1 tablespoon butter, ½ cup of sugar and 3 tablespoons of lemon juice in a small saucepan and cook over medium heat until the sugar has dissolved, about 3 minutes. While still warm, brush over the warm inverted cake.
Frosting:
- With a mixer, beat the butter on medium speed until it is smooth and creamy, about 2 minutes. Add the cream cheese and beat until it is well combined. Add powdered sugar, lemon juice, vanilla and salt and beat on low until incorporated then increase the speed to high and beat for 3 minutes until light and fluffy. Add more powdered sugar if it is too runny. Pipe onto the cake and refrigerate for about 30 minutes to allow it to set before serving.
Notes
- You can make this with all purpose flour but cake flour will make it a softer cake.
- Use fresh lemon juice for the best flavor.
