Lemon Cake with Cream Cheese Frosting

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Lemon Cake with Cream Cheese Frosting . . . this buttery lemon bundt cake is absolutely scrumptious, and the frosting is out of this world!

Lemon Bundt Cake with lemon cream cheese frosting.

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.

Absolutely heavenly lemon cake with lemon cream cheese frosting

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?

The best lemon bundt cake with out of this world lemon frosting.

slice of lemon cake with lemon cream cheese frosting

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.

lemon cake recipe

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 Lemon Cream Cheese Frosting

best lemon cake recipe
Lemon Cake with Cream Cheese Frosting

Yield: 16 servings

Lemon Cake with Cream Cheese Frosting

Lemon Cake with Cream Cheese Frosting
Lemon Bundt cake with luscious lemon cream cheese frosting.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • Cake:
  • 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
  • Milk or cream as needed


Cream butter and sugar 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 Bundt or tube pan. Bake at 325° for about 1 hour or till a toothpick comes out clean. (Don't overbake or the cake will be dry.) Let sit in pan for 10 minutes, then 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.

Lemon fans will go crazy for this amazing Lemon Cake with lemon cream cheese frosting. It is simple and delicious! A perfect spring cake recipe.

Love lemon? Here are a few more recipes to try:

 Butter Cookies with Lemon Cream Cheese Frosting:

Lemon Blueberry Cheesecake Ice Cream
Everyone will rave about this Lemon Blueberry Cheesecake Ice Cream. It is simply divine! A must try homemade ice cream recipe!

Lemon Cookies


  1. Can this be made with low carb ingredients? Like almond or coconut flour and a sugar substitute?

  2. I 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.

  3. How 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.

  4. I have a question: the buttermilk is dry or liquid. You didn’t specify on your recipe.

    • Definitely 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.

  5. Like 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.

    • So 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!

  6. WOW! 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.

  7. Hi do you have gram weights for ingredients we tend to use this or ounces in Scotland never used cups.

  8. This recipe is a keeper. It was easy to make, turned out well and was delicious! Thanks.

  9. Shaundra D says:

    I 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.

  10. Sylvia says:

    Is the flour all purpose or self rising

  11. Do you use salted or unsalted butter ?
    Thank you

  12. The 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.

  13. Lynn Leggett says:

    Can you bake this in one of those extra long (24 inches) loaf pans that Wilton makes?

  14. Caroleann says:

    This was a beautiful cake to make !!! The crumb was moist and lemony throughout both cake and icing. Perfect!!!!

  15. My 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!

  16. Should you regridgerate leftovers or can you leave the cake out ?

  17. Do you know what I would need to do to adjust for high altitude?

  18. Can this recipe be used to make cupcakes.

  19. This 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

  20. Just made this cake and it was wonderful! I will definitely make it again.

  21. Can i use a different pan? I don’t have a bundt.

    • I 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.

  22. Louise Nolan says:

    How much lemon juice do you put in the frosting?

    • I 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.

  23. Every 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?

    • After 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.

  24. Ashlyn Pavlik says:

    I used tube pans, and mine sunk in the middle, and suggestions?

    Still tasted SUPER delicious!!

    • I am not sure why it sunk in the middle, that has never happened to me. 🙁

    • Just 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.

  25. Can 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?

    • I’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.

  26. I 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!!

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