Lemon Cake with Cream Cheese Frosting . . . this buttery lemon bundt cake is absolutely scrumptious, and the frosting is out of this world!
I love cooking and baking with lemons. Their flavor is just so darn fresh and yummy! I first tried this lemon cake at a baby shower years ago and I think I may have groaned after the first bite. I made sure to get the recipe from my friend the very next day.
This cake is seriously amazing, and the frosting is what makes it. It is to die for. No kidding. I could eat it by the spoonful right out of the bowl. Doesn’t it just look incredible?
I’ve served this cake at baby showers, bridal showers, and potlucks, and it always gets rave reviews. I love making Bundt cakes, because they don’t take any more effort, but they make such a pretty presentation.
If you like lemon desserts, you have got to give this a try!! Do not leave out the lemon zest, that is what gives it the wonderful lemony flavor!
Lemon Cake with Cream Cheese Frosting
Lemon Bundt cake with luscious lemon cream cheese frosting. As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.Lemon Cake with Cream Cheese Frosting
Ingredients
Cake
Lemon Cream Cheese Frosting
Instructions
Recommended Products
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 501 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 89mg Sodium: 318mg Carbohydrates: 76g Fiber: 1g Sugar: 55g Protein: 6g
Love lemon? Here are a few more recipes to try:
Butter Cookies with Lemon Cream Cheese Frosting:
Lemon Blueberry Cheesecake Ice Cream
Amanda
October 23, 2018 at 9:44 amCan this be made with low carb ingredients? Like almond or coconut flour and a sugar substitute?
Shauna Guymon
October 5, 2018 at 5:22 pmI have made this cake 3 times this week and it came out perfect every time! Not sure why people had problems with it sinking in the middle. I am guessing they must have opened the over in the middle of baking.
Terry
August 10, 2018 at 8:14 amHow many lemons do you use to get all the zest needed? That will give me an idea of how much lemon juice to use in the frosting as well. Thanks so much. Going to make this incredible sounding cake today.
Kara Cook
August 10, 2018 at 4:26 pmIt depends on the size of the lemon, but I usually just need one.
María Urrutia
July 27, 2018 at 7:42 amI have a question: the buttermilk is dry or liquid. You didn’t specify on your recipe.
Kara Cook
August 10, 2018 at 4:28 pmDefinitely fresh buttermilk. I think it’s safe to assume that when any recipe calls for buttermilk (or milk), it means the liquid unless specified otherwise.
Lynn K
June 29, 2018 at 2:23 pmLike another had mentioned, my cake sank in the middle. Googled why this happened. Says maybe too much levening, but you only have 1/2 tsp baking soda and salt, so that can’t be it. Possibly too hot oven….but everything else turns out OK…..also, a humid climate. Currently, it IS 95 degrees with high humidity, but the AC is on.
Here’s what I’m going to do to salvage it (tasted some crumbs…YUM!)… It’s cooling on a rack…. I will double the frosting and fill in the hole once cooled and then flip onto cake stand and frost top. Hoping it won’t be too messy. Making for a dinner we were invited at. Really want this to work out.
Kara Cook
July 3, 2018 at 10:49 amSo sorry your cake sank in the middle, that is a bummer! I’ve made it many, many times and never had that happen. Did you open the oven to check on it while it was baking? I’ve had other cakes sink when I (or one of my kids) did that. Other than that, I can’t think of why it sank. I don’t think humidity in the room would make a difference for the cake, even though it makes us feel like we are melting. Haha.
I hope you were able to salvage it for your party!
Danelle B
June 21, 2018 at 7:07 pmWOW! This is amazing! I LOVE all things lemon and this was perfect balance of sweet and tangy. Will definitely be my go-to dessert….thanks for posting.
Kara Cook
July 3, 2018 at 10:49 amI am so glad that you loved it! Thanks for taking the time to leave a comment, I appreciate it! 🙂
Gwen
June 11, 2018 at 12:56 pmHi do you have gram weights for ingredients we tend to use this or ounces in Scotland never used cups.
Diane
June 3, 2018 at 1:23 pmThis recipe is a keeper. It was easy to make, turned out well and was delicious! Thanks.
Shaundra D
May 17, 2018 at 8:05 amI just made this cake and it was outrageously yummy. Thank you for this recipe! The icing was perfect for this cake. Just the right amount of lemon. I ran out of zest and only usedabout 1.5tbsp but added more lemon juice to taste. Consistency was perfect.
Sylvia
May 1, 2018 at 5:12 pmIs the flour all purpose or self rising
Kara Cook
May 1, 2018 at 9:16 pmAll purpose flour unless specified. I’ve never used self rising flour.
Kathy
April 7, 2018 at 8:16 pmDo you use salted or unsalted butter ?
Thank you
Kara Cook
April 15, 2018 at 10:10 pmI use salted butter in all my recipes, I like to keep things easy!
Mary
April 5, 2018 at 10:04 pmThe amount of milk/ cream was not specified in this recipe for icing for the bundt cake. I added 1/2 cup of milk, and much to my dismay, my icing “exploded”!! I poured it on the bundt cake, and I ended up with a cake that was slathered with the icing, and a pool of icing that accumulated on the bottom of my cake. Please make a change to your recipe specify that you may only need 1 or 2 tablespoons of milk for the icing.
Lynn Leggett
March 14, 2018 at 4:35 pmCan you bake this in one of those extra long (24 inches) loaf pans that Wilton makes?
Kara Cook
March 14, 2018 at 5:07 pmI have never done it, but you could definitely try. It wouldn’t take as long to bake, so watch it closely. Good luck!
Caroleann
March 3, 2018 at 4:40 pmThis was a beautiful cake to make !!! The crumb was moist and lemony throughout both cake and icing. Perfect!!!!
Kim
January 22, 2018 at 7:51 amMy son LOVES lemon cake and I have made several throughout the years, but this one has been the BEST. The frosting is so fabulous!! It was a hit with my son and the rest of the family!! This will be his birthday cake for now on!
Kara Cook
January 23, 2018 at 8:01 amYay, happy to hear it was a hit! I agree about the frosting, it is my favorite!
Nina
January 9, 2018 at 7:27 pmShould you regridgerate leftovers or can you leave the cake out ?
Kara Cook
January 23, 2018 at 8:02 amI store my leftovers at room temperature, but if your house is really warm you could store the cake in the fridge.
Michelle
November 20, 2017 at 6:50 pmDo you know what I would need to do to adjust for high altitude?
Kara Cook
January 23, 2018 at 8:02 amI live at a high altitude and it works just great at my house. 🙂
Roselyn
October 7, 2017 at 7:16 pmCan this recipe be used to make cupcakes.
Kara Cook
January 23, 2018 at 8:04 amI have never tried making it into cupcakes, but I would assume that it would work.
Diane
September 28, 2017 at 2:55 amThis was the best lemon pound cake that I’ve made. The cake is moist with a subtle lemon flavor not overpowering. My family and friends loved it! Thank You
Kara Cook
September 29, 2017 at 10:05 amI am so glad to hear that it was such a hit Diane! I know I sure love it. 🙂
Kelley
September 24, 2017 at 8:30 pmJust made this cake and it was wonderful! I will definitely make it again.
Kara Cook
September 29, 2017 at 10:09 amSo glad to hear that you loved it as much as I do!
Rose
August 3, 2017 at 10:45 pmCan i use a different pan? I don’t have a bundt.
Kara Cook
August 7, 2017 at 4:13 pmI like the browning and texture of a Bundt pan, but you could try it in a 9×13″ pan. I’m not sure how long it will take, but start checking it after 25-30 minutes.
Louise Nolan
July 19, 2017 at 1:45 pmHow much lemon juice do you put in the frosting?
Kara Cook
July 21, 2017 at 1:14 pmI never measure it, I just use whatever is leftover from the cake, then add milk or cream as needed. You don’t need much with cream cheese frosting, so I’d start with a teaspoon or two.
Dee
July 12, 2017 at 9:45 pmEvery time I try to make the frosting it doesn’t turn out nice and thick like yours. I don’t get the consistency right, always too thin. How much milk or cream do you use?
Kara Cook
July 19, 2017 at 10:42 amAfter I add the lemon juice, I often don’t even need to add any milk or cream. I’d start with a teaspoon or two and add more if needed. You don’t need much with cream cheese based frostings.
Ashlyn Pavlik
May 27, 2017 at 1:42 pmI used tube pans, and mine sunk in the middle, and suggestions?
Still tasted SUPER delicious!!
Kara Cook
June 27, 2017 at 11:02 amI am not sure why it sunk in the middle, that has never happened to me. 🙁
Lynn K
June 29, 2018 at 2:26 pmJust made this cake and mine sank in the middle as well. Google “why bundt cake sank in middle” ….several possibilities. Several solutions…a few ways to save your cake. Going to make extra frosting and fill the hold….Who knows….Maybe it’ll taste even better.
Penny
April 17, 2017 at 10:07 pmCan I freeze this cake and if so how do I do it and for how long?
How many days in advance can I make this cake if not frozen?
Kara Cook
April 18, 2017 at 7:46 amI’m sure you could freeze the cake before you frost it. Just wrap it up tightly with plastic wrap. Defrost before serving and add the frosting. Should work great! Or you could make it a day or two in advance, and add the frosting when you are ready to serve.
Sally
October 3, 2013 at 12:35 pmI made this in July 2012. It is one of the best cakes I have ever made, if not THE best. Thank you 10x. Love it!!