Lemon Bundt Cake
Lemon Bundt cake with luscious lemon cream cheese frosting.
Equipment
Ingredients
Cake
- 1 cup salted butter soft
- 2 cups sugar
- 3 eggs
- 3 cups all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
Lemon Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup salted butter soft
- 3 Tbsp lemon zest
- 4 cups powdered sugar
- 2 Tbsp lemon juice or more if needed
Instructions
- 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.
Nutrition
Serving: 1gCalories: 473kcalCarbohydrates: 74gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 272mgPotassium: 78mgFiber: 1gSugar: 56gVitamin A: 609IUVitamin C: 4mgCalcium: 40mgIron: 1mg
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