Lemon Cake with Cream Cheese Frosting . . . this buttery lemon bundt cake is absolutely scrumptious, and the frosting is out of this world!
I am a big fan of Bundt cakes because with minimal effort you can have beautiful, bakery style cakes that everyone swoons over. I love my White Chocolate Raspberry Bundt Cake, and my Coconut Cream Bundt Cake. Check ’em out!
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. Of course I made sure to get the recipe from my friend Lila 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. Who can resist a frosted Bundt cake, especially when it’s served on a pretty cake plate?
Bundt cakes also transport really well because you don’t have to worry about layers sliding apart. I’ve had that happen with a layer cake, and it was a disaster!
How to make Lemon Cake with Cream Cheese Frosting
To skip my tips and just see the full recipe card, scroll to the bottom of the post.)
- butter (I use regular salted butter.)
- all purpose flour
- baking soda
- lemon zest (This is what adds lemon flavor to the cake and the frosting, so don’t leave it out. If you really like lemon, use even more than I did.)
- fresh lemon juice
- cream cheese
- powdered sugar (confectioners sugar)
Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one. Sift together dry ingredients. Add with buttermilk; mixing well. Stir in lemon zest and lemon juice.
Spread into a well greased and floured 12 cup Bundt or tube pan. I like to spray my pan with Baker’s Joy, but if you don’t have that I recommend spreading the pan liberally with shortening, then sprinkling with flour.
Bake at 325° for about 1 hour or till a toothpick comes out clean. (Don’t over bake or the cake will be dry.) Let sit in pan for 10 minutes, then dump out onto a cooling rack.
Cool completely and frost with lemon cream cheese frosting.
Frosting: Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cooled cake.
Tips for making lemon cake:
-Use real butter, and make sure your butter is softened to room temperature. I like to leave mine out on the counter overnight.
-Beat the sugar and butter till they are very light and fluffy. The sugar will actually start to dissolve a bit, making the cake extra silky.
-Fresh lemon juice and fresh lemon zest make a huge difference in the flavor of this cake and frosting, so don’t try to substitute.
How do I store my lemon bundt cake?
I just store mine covered at room temperature and it lasts for 2-3 days. You can store it in the refrigerator if you prefer, but I recommend letting it come to room temperature before you serve it.
How do I zest a lemon?
I recommend getting a good microplane lemon zester. I press the end of the zester onto a cutting board or plate and rub my lemon down against the tiny blades, rotating as I go. You just want to get the very outer part of the peel that is yellow. The white part is bitter, so don’t press too hard.
Can I freeze this Bundt cake?
Yes, but you need to freeze it before you add the frosting. After it is warm to the touch, wrap it tightly in two layers of plastic wrap. You should be able to freeze it for up to a month. Before serving, thaw and frost.
If you like lemon desserts, you have got to give this cake a try!! I promise you will not be sorry.
Need even more lemon in your life? Here are a few more recipes to try:
MORE CAKES MADE FROM SCRATCH:
Lemon Cake with Cream Cheese Frosting
- 1 cup butter, soft
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
Lemon Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup butter, soft
- 3 Tbsp lemon zest
- 4 cups powdered sugar
- Remaining juice from lemon used in cake (1-2 tablespoons)
- Milk or cream as needed
- Preheat oven to 325 degrees.
- Cream butter and sugar in a large mixing bowl for 5 minutes. Add eggs one at a time, beating after each one.
- Sift together dry ingredients. Add alternately with buttermilk; mixing well. Stir in lemon zest and lemon juice.
- Spread into a well greased and floured 12 cup Bundt cake pan or tube pan.
- Bake at 325° for about 1 hour or till a toothpick comes out clean. (Don't over bake or the cake will be dry.)
- Let sit in pan for 10 minutes, then carefully dump out onto a cooling rack. Cool cake completely and frost with lemon cream cheese frosting.
- Frosting: Beat cream cheese and butter till smooth. Beat in remaining ingredients, adding enough milk or cream to achieve spreading consistency. Frost cooled cake.
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Amount Per Serving: Calories: 501Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 318mgCarbohydrates: 76gFiber: 1gSugar: 55gProtein: 6g