Description
A bright and moist Lemon Bundt Cake featuring a tender crumb enhanced with lemon zest and juice, finished with a tangy lemon cream cheese glaze. Perfect for any occasion, this flavorful cake combines the richness of butter and sour cream with the citrusy kick of lemon, baked to golden perfection in a Bundt pan.
Ingredients
Scale
Cake
- 1 cup Butter (softened)
- 2 1/4 cups Sugar
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1/4 cup Dry Pudding Mix (lemon or vanilla)
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 1/4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Glaze
- 8 ounces Cream Cheese (softened)
- 1/4 cup Butter (softened)
- 2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
- Lemon Zest (for garnish and added flavor)
Instructions
- Preheat and Cream Butter & Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently to ensure even mixing.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then stir in the full-fat sour cream, dry pudding mix (lemon or vanilla), lemon zest, and lemon juice to the batter, combining thoroughly.
- Incorporate Dry Ingredients: Gently fold in the cake flour, baking powder, and salt until just combined. Avoid overmixing to keep the cake tender. Prepare your Bundt cake pan by spraying or greasing it with non-stick cooking spray. Pour the batter evenly into the pan and spread it out smoothly.
- Bake the Cake: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool slightly in the pan, then run a knife around the edges to loosen it. Carefully invert the cake onto a cooling rack and let it cool completely.
- Prepare the Lemon Cream Cheese Glaze: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing well and adjusting the amount to achieve your preferred glaze consistency. Stir in some lemon zest for an extra burst of citrus flavor.
- Glaze the Cake: Once the cake has completely cooled, drizzle or spread the lemon cream cheese glaze evenly over the cake. Garnish with additional lemon zest if desired. Allow the glaze to set slightly before serving.
Notes
- Ensure all dairy ingredients (butter, sour cream, cream cheese) are at room temperature for smooth mixing.
- Use fresh lemon zest and juice to maximize lemon flavor.
- If you prefer a stronger lemon taste, add extra lemon zest to the batter and glaze.
- For a dairy-free version, substitute with appropriate vegan alternatives.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
