Lemon Bundt Cake

Lemon Bundt Cake with berries

My husband absolutely loves lemon pound cake.  I am also a big fan of lemon and I was looking for a cake that was moist with a great natural lemon flavor.  This cake tastes amazing straight out of the oven and only gets better the next day.  I prefer to serve it slightly warmed but it is yummy cold and at room temperature.  It is great any time of the day, breakfast or dessert.  While baking your house will smell amazing!

Have you made this recipe before? If so, Click Here for the Quick Steps!
Lemon Cake
Print Recipe

Lemon Bundt Cake

Sweet and Tart Lemon Cake
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 10

Equipment

  • Bundt Pan

Ingredients

  • 8 oz Cream Cheese softened
  • 1 Cup Butter softened
  • 2 Cups Sugar
  • 3 Eggs room temperature
  • 2 Cups Flour sifted
  • 1½ tsp Baking Powder
  • ½ tsp Salt
  • ½ Cup Milk Whole or 2%
  • ¼ Cup Lemon Juice
  • 2 tbsp Lemon Zest

Icing

  • ⅓ Cup Lemon Juice
  • 1 tbsp Lemon Zest
  • 3 Cups Powdered Sugar

Instructions

  • Preheat oven to 350°.  Spray Bundt pan with cooking spray making sure to spray the inside column.
  • Using the paddle in your mixer cream together the butter, cream cheese, and sugar until it is light and fluffy.  Make sure to scrap down the sides of the bowl to ensure everything is evenly mixed.  Next, add eggs one at a time until evenly incorporated.
  • Dry Ingredients:
    Sift together the flour, salt, and baking powder.
  • Wet Ingredients:
    Milk and lemon juice.
  • Begin incorporating the dry and wet ingredients alternating starting and ending with the dry ingredients.  Add about a third of the dry ingredients and then mix just enough to incorporate.  Then add about half of the wet ingredients mixing just enough to incorporate. Continue alternating ending with the dry ingredients.  Make sure you don't over mix the batter.  I usually finish the last round by hand.  Finally, fold in the lemon zest.
  • Pour batter into prepared Bundt pan.  Use a spatula to evenly spread the batter in the pan.
  • Bake at 350° until a toothpick is pulled out clean.
    Baking time varies based on pan size and type.
    Ceramic Bundt pan time averaged 50 - 55 minutes.
    Silicone pan averaged 40-45 minutes.
    Mini Bundt pan averaged 20 - 25 minutes.
  • Icing:
    Mix together the remaining lemon juice and zest.  Set aside.  Sift powdered sugar into a mixing bowl, then slowly add the lemon juice mixture while using a whisk to mix on low speed. Continue adding the lemon juice until you achieve the thickness desired.  I like my icing to be like lava or pancake mix. 
  • Cool in the pan for 15 minutes.  Then turn cake out onto your desired plate or cake stand. This is the moment when you learn if you evenly sprayed the pan.
  • Allow the cake to cool for about 30 minutes then drizzle icing over the cake making sure the icing drips down the sides.
  • Serve room temperature, warm, or cold.  This is one of those cakes that is good at any temperature.  You can bake the cake a day in advance and add the icing the day of, just be sure to refrigerate it overnight.  The lemon flavor only gets more intense the next day.