Lemon Bundt Cake

Lemon Bundt Cake is a delectable combination of zesty lemons and a tender, moist crumb. This cake is a citrus lover's dream, with its tangy notes and delightful aroma. Prepared with care and precision, it promises to transport you to a realm of citrusy bliss.

Course Dessert

Cuisine Southern

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 689kcal

Author Imma

Ingredients

1½ cups (340g) unsalted butter, at room temperature
2 cups granulated sugar
1 8-ounce package (230g) cream cheese, at room temperature
6 large eggs, room temperature
3 cups (375g) cake flour
2 teaspoons (8g) baking powder
1 tablespoon lemon zest
¼ cup (60ml) lemon juice
2 teaspoons vanilla extract
½ teaspoon nutmeg (optional)
Baking spray

Glaze

2 cups powdered sugar (250g)
2 tablespoons butter, melted
1-3 tablespoons lemon juice (adjust as needed)
¼ teaspoons vanilla extract

Instructions

Preheat your oven to 160°C/325°F. Grease a 10-inch bundt pan generously with cooking spray and set aside.
Cream the butter and sugar on high in a stand mixer until it's fluffy and starts to look white (5-7 minutes). Add the cream cheese and whip for another minute.
Stir in the eggs one at a time, beating well between each one.
Sift the flour and baking powder into the batter. Mix until just combined.
Then add the lemon zest and juice, vanilla, and nutmeg (if using).
Stir well until everything is just combined, trying not to overmix it. Scrape down the sides of your mixing bowl.
The pour batter into a greased cake pan. Tap the pan on the work surface to eliminate any large air bubbles.
Bake at 325℉/163℃ until a tester inserted into the center comes out clean (55-60 minutes).
Transfer your cake to a wire rack and let it cool for about 10 minutes.
Mix powdered sugar, melted butter, lemon juice, and vanilla extract in a medium bowl until thoroughly combined.
Pour the glaze over your cooled cake. Let it harden slightly, and then serve.

Notes

Use room temperature ingredients so the maximum air can be beaten into the batter.
A dark-colored bundt pan absorbs more heat, so reduce the oven temperature to approximately 300°F/150℃.
If you don't have a stand mixer, fear not because a hand mixer works great too.
Fill your bundt pan only ¾ full with batter so it doesn't overflow and make a mess in the oven.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition