Easy Lemon Bundt Cake with Cream Cheese Frosting

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Why Make This Lemon Bundt Cake

• The combination of lemon juice and zest creates a refreshing burst of citrus flavor, making this cake a standout dessert option. It’s perfect for spring gatherings or family celebrations.
• The cream cheese frosting adds a silky, tangy contrast to the cake’s sweet and bright lemon profile. This creates a balanced flavor that’s neither overwhelming nor overly rich.
• The bundt design makes for an elegant presentation, ideal for special occasions. Decorating with optional lemon zest or slices takes it to the next level.
• With simple ingredients and straightforward steps, this recipe is accessible even for beginner bakers. It’s a no-fuss way to impress guests or treat yourself.

Everything You Need for Easy Lemon Bundt Cake with Cream Cheese Frosting

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup buttermilk
• For the frosting:
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Optional garnish: lemon zest or slices

The combination of fresh lemon juice and zest is key to achieving the vibrant citrus flavor in this dish. Buttermilk helps to make the cake extra moist and tender, offering an irresistible texture that complements the tangy frosting.

Looking for something similar? Try our cottage cheese pancakes.

For more ideas, check out our easy 3 ingredient no bake.

You might also enjoy our easy 3 ingredient no bake.

How To Make Easy Lemon Bundt Cake with Cream Cheese Frosting Step by Step

1. Preheat your oven to 350°F (175°C) and generously grease a standard bundt pan with butter or non-stick spray to ensure easy removal.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later.
3. Using a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—this should take about 2-3 minutes.





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4. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest for a bright, fragrant batter.
5. Gradually incorporate the dry ingredients into the wet mixture in three parts, alternating with the buttermilk. Begin and finish with the dry mixture, mixing just until combined to avoid overmixing.
6. Pour the prepared batter evenly into the greased bundt pan, smoothing the top with a spatula to create an even surface.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary, so begin checking around the 50-minute mark.
8. Let the cake rest in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
9. While the cake cools, prepare the frosting. Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
10. Add powdered sugar, vanilla extract, and fresh lemon juice, beating until the frosting is smooth and spreadable.
11. Once the cake is fully cooled, drizzle or spread the cream cheese frosting evenly over the cake. Garnish with fresh lemon zest or slices if desired.
12. Slice and serve your Easy Lemon Bundt Cake with Cream Cheese Frosting for a tangy yet sweet treat!

Serving Ideas for Your Lemon Bundt Cake

• Pair it with a refreshing cup of iced tea or lemonade for a citrus-filled dessert experience.
• Add fresh berries like raspberries or blueberries on the side for an additional pop of juicy flavor.
• Serve it with a dollop of whipped cream or vanilla ice cream for added richness.
• This cake makes a stunning centerpiece for brunches, baby showers, or Mother’s Day celebrations.

Common Mistakes To Avoid When Making Lemon Bundt Cake

• Overmixing the batter can lead to a dense cake. Mix just until combined for a light, tender texture.
• Skipping the bundt pan preparation can cause the cake to stick. Grease it thoroughly with butter or non-stick spray.
• Not cooling the cake before frosting can cause the frosting to melt. Always let the cake cool completely for a picture-perfect finish.

Expert Tips for Perfect Lemon Bundt Cake

• Use fresh lemons for the juice and zest to achieve the brightest flavor. Avoid bottled lemon juice for this recipe.
• Room temperature ingredients blend more smoothly into the batter, so be sure to soften your butter and cream cheese beforehand.
• Wrap the cooled cake tightly in plastic wrap and refrigerate overnight if you’re serving it the next day. This helps the flavors meld beautifully.
• For an elegant look, use a piping bag to drizzle the frosting neatly over the cake and add lemon slices as garnish.

Easy Ingredient Swaps for Lemon Bundt Cake

• If you’re out of buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
• Swap granulated sugar with raw cane sugar for a slightly deeper sweetness without altering the texture.
• Replace cream cheese in the frosting with mascarpone for an equally creamy but less tangy finish.

Easy Lemon Bundt Cake with Cream Cheese Frosting

A moist and tangy lemon Bundt cake topped with creamy, rich cream cheese frosting. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

• 2 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup buttermilk
• 8 ounce cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• lemon zest or slices optional garnish

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a standard Bundt pan thoroughly with butter or non-stick spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest.
• Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
• Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
• While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
• Add the powdered sugar, vanilla extract, and fresh lemon juice. Beat until the frosting is smooth and spreadable.
• Once the cake is completely cooled, spread or drizzle the cream cheese frosting evenly over the top. Garnish with additional lemon zest or slices, if desired.
• Slice and serve your Easy Lemon Bundt Cake with Cream Cheese Frosting. Enjoy!

Notes

For best results, use fresh lemons for the juice and zest. Store leftovers in the refrigerator for up to 3 days.

Keyword Bundt cake, cream cheese frosting, lemon cake

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