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Home » Baking » Lemon Bundt Cake

Published: September 4, 2019 Last Modified: September 4, 2019 By Sara 30 Comments

Lemon Bundt Cake

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Lemon Bundt Cake | Lemon Cake #cake #lemon #dessert #frosting #dinneratthezoo
Lemon Bundt Cake | Lemon Cake #cake #lemon #dessert #frosting #dinneratthezoo Lemon Bundt Cake | Lemon Cake #cake #lemon #dessert #frosting #dinneratthezoo

This recipe for a classic lemon bundt cake with cream cheese frosting is a simple yet elegant cake that’s full of sweet-tart lemon flavor – perfect for a birthday or any other special occasion!

When it’s time for a birthday celebration, it’s inevitable that someone in my family requests a lemon cake. This lemon bundt cake is intensely flavored and the frosting really takes it over the top! Serve as is, or with a spoonful of raspberry sauce.

A lemon bundt cake topped with cream cheese frosting and lemon zest.

You can never go wrong with a lemon dessert, it’s always a light and refreshing option to end a meal. This lemon bundt cake is packed with lemon flavor. It’s perfectly sweet and moist, and the cream cheese frosting really takes it over the top!

How do you make a lemon bundt cake?

This recipe starts with standard cake ingredients such as flour, sugar, butter and eggs. Buttermilk helps to give the cake a great texture, and plenty of lemon zest goes into the batter for a pronounced citrus flavor. After the cake comes out of the oven, it’s brushed with a lemon syrup for an extra flavor boost. The final step is to add a generous amount of cream cheese frosting. Slice up your cake, then enjoy!

Lemon cake batter in a bowl.

Tips for lemon bundt cake

  • Use a microplane to zest your lemons, it works so much better than a standard box grater!
  • Be sure to both grease and flour your pan so that the cake will easily release. I use a vegetable oil cooking spray to heavily oil the pan, then add a little flour to the bottom of the pan and shake until everything is coated.
  • If you prefer a more vibrant colored cake, feel free to add a few drops of yellow food coloring to the batter.
  • You can use any style of bundt pan that you like, I used a classic pan but there are so many different bundt pans these days!

Lemon cake batter in a bundt pan.

How long does it take for a bundt cake to cool?

You’ll want to let your cake cool for about 10 minutes before you remove it from the pan. It can take up to an hour for your cake to cool completely once it’s out of the pan. It’s important to wait until your cake is cooled before you add frosting, otherwise the frosting could melt.

A brush adding lemon syrup to a bundt cake.

How to frost a bundt cake

You can frost your cake by simply placing the frosting on top and spreading it around the cake with an offset spatula, or you can pipe the frosting onto the cake. To get the style shown in the photos, you’ll need a piping bag fitted with a large round tip. Start at the bottom of the cake, and pipe lines up the cake into the hole in the center. Repeat the process all the way around the cake. You can then use an offset spatula to smooth the frosting that’s landed on the inside of the cake.

A slice of lemon bundt cake topped with frosting.

This is the best lemon cake I’ve ever tasted, it’s perfect for an every day dessert, birthday parties, wedding showers, you name it!

More delicious cake recipes

  • Ice Cream Sandwich Cake
  • Earthquake Cake
  • Berry Chantilly Cake
  • Peanut Butter Chocolate Gooey Butter Cake
  • Chocolate Coconut Cake
A lemon bundt cake topped with cream cheese frosting and lemon zest.
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5 from 12 votes

Lemon Bundt Cake

This recipe for a classic lemon bundt cake with cream cheese frosting is a simple yet elegant cake that's full of sweet-tart lemon flavor - perfect for a birthday or any other special occasion! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 506kcal
Author Sara Welch

Ingredients

For the cake

  • 1 cup unsalted butter softened
  • 2 1/4 cups granulated sugar divided
  • 4 large eggs
  • 1/3 cup finely grated lemon zest
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup freshly squeezed lemon juice divided use
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • cooking spray

For the frosting

  • 8 ounces cream cheese softened
  • 4 tablespoons butter
  • 4 tablespoons milk
  • 4 cups powdered sugar
  • Optional garnishes: lemon zest and mint sprigs

Instructions

  • Preheat the oven to 350 degrees F. Generously grease then flour a bundt pan.
  • Cream the butter and 2 cups of granulated sugar with an electric mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.
  • With the mixer on medium speed, add the eggs, 1 at a time, then add the lemon zest.
  • In a medium bowl mix together the flour, baking powder, baking soda, and salt.
  • In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla.
  • Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  • Pour the batter into the pan and bake for 50-60 minutes, until a cake tester comes out clean.
  • Cool in the pan for 10 minutes.
  • Combine 1/4 cup granulated sugar with 1/4 cup lemon juice and place in a microwave safe bowl. Microwave for 30-45 seconds, until mixture is very hot.
  • Stir the hot mixture until the sugar dissolves.
  • While the cake is still in the pan, drizzle half of the syrup over the top (which will be the bottom of the cake when you invert it). Tap the pan a few times on the counter to loosen the cake then invert onto a cooling rack.
  • Drizzle the remaining syrup over what is now the top of the cake. Half of the syrup should be on the bottom and half on the top.
  • Cool completely then transfer to a serving plate.
  • For the frosting:
  • Beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes.
  • Add the milk and beat to combine.
  • Slowly add the powdered sugar and mix until thoroughly combined.
  • Place the frosting in a piping bag fitted with a large round tip. Start from the outside of the cake, and pipe stripes of frosting from the bottom of the cake to the inside of the cake.
  • Use an offset spatula to smooth the frosting on the inside of the cake.
  • Garnish with lemon zest and mint sprigs if desired, then slice and serve.

Notes

Adapted from Ina Garten (Barefoot Contessa)

Nutrition

Calories: 506kcal | Carbohydrates: 99g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 390mg | Potassium: 133mg | Fiber: 1g | Sugar: 70g | Vitamin A: 345IU | Vitamin C: 4.1mg | Calcium: 64mg | Iron: 2.1mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on February 7, 2016 and was updated on September 4, 2019 with new content.

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Filed Under: Baking, Dessert

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    Comments

    1. Charlene says

      January 22, 2021 at 9:04 pm

      Made two, one for my mom and one for me and my significant other. Big hit for sure!!!! Thank you so much.

      Reply
    2. Mary E Aceves says

      November 4, 2020 at 2:09 pm

      Question, 1/3 cup of lemon zest seems like an awful lot, is that correct?

      Reply
      • Sara says

        November 4, 2020 at 5:14 pm

        It is correct!

        Reply
    3. Suzy says

      April 5, 2020 at 8:04 pm

      5 stars
      My lemon tree is full so when I found this recipe I was very happy and more so when I tasted how yummy the cake came out! It’s a new favorite!

      Reply
    4. Beth Pierce says

      September 7, 2019 at 5:08 pm

      5 stars
      This was such an easy cake to bake and has become a new family favorite in our home! Perfectly delicious!

      Reply
    5. Taylor says

      September 6, 2019 at 7:30 am

      5 stars
      I LOVE bundt cake and add lemon flavor – even better! SO, so delicious!

      Reply
    6. Catalina says

      September 6, 2019 at 7:04 am

      5 stars
      I love this flavor so much! This is on my baking list for next week!

      Reply
    7. Melanie says

      September 5, 2019 at 7:04 pm

      That frosting had me at hello!

      Reply
    8. Vik says

      September 5, 2019 at 5:26 pm

      5 stars
      Mmm this is utterly delicious! I love lemon so I just had to make this and was not disappointed

      Reply
    9. Demeter says

      September 5, 2019 at 4:39 pm

      5 stars
      I’m obsessed with all things lemon! It’s like a ray of sunshine on my plate and into my belly! Yum!

      Reply
    10. Rahul @samosastreet.com says

      February 9, 2016 at 4:37 pm

      Buttery, lemony, moist. Looks perfect for any occasion.

      Reply
    11. Joanie @ Zagleft says

      February 9, 2016 at 10:23 am

      Such a beautiful cake and I love that you used so much lemon juice. This looks and sounds like a winning recipe!

      Reply
    12. Beatrice says

      February 8, 2016 at 7:07 pm

      5 stars
      I have a lemon tree so going to make this beautiful cake!

      Reply
    13. Chrisy @ Homemade Hooplah says

      February 8, 2016 at 5:59 pm

      5 stars
      I love how much lemon is in this 😀 And you’re right – cream cheese frosting makes everything better! Lemons aren’t quite yet in season here in Arizona, but once our friends have grown enough to share, I know what I’ll be using them for 😀

      Reply
    14. Patricia @ Grab a Plate says

      February 8, 2016 at 2:43 pm

      What a fabulous cake! I’m sure your dad loved it! I have tons of lemons, too, right now (here in Phoenix) — which I absolutely love. I can put them to good use with this gorgeous recipe. Love the frosting!

      Reply
    15. Greg says

      February 8, 2016 at 1:39 pm

      5 stars
      I bet the cream cheese frosting goes great with the bright lemon flavor!

      Reply
    16. Citra Kale @Citra's Home Diary says

      February 8, 2016 at 5:20 am

      your bundt cake looks scrumptious …. maybe I can substitute lemon with orange?

      Reply
      • Sara says

        February 8, 2016 at 7:12 am

        Orange would definitely work!

        Reply
    17. Marye says

      February 8, 2016 at 4:57 am

      This cake looks fantastic! It makes me think of summer…

      Reply
    18. Christie says

      February 8, 2016 at 4:56 am

      We got 4 whole meyer lemons last year. I’ve got my fingers crossed for more this year. This cake looks too good not to make.

      Reply
    19. Rebecca @ Strength and Sunshine says

      February 8, 2016 at 3:40 am

      Any lemon cake is so good! Nice and bright to balance the crumb!

      Reply
    20. Sarah says

      February 8, 2016 at 1:46 am

      Every time I come to your blog I find myself drooling over every single thing you share! I’d love a slice of this cake right about now to go along with my coffee – I’m a sucker for lemon anything. Thanks for sharing 🙂

      Reply
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