Lemon Bundt cake with an easy cream cheese frosting is easily my favorite Bundt cake.
Lemon Bundt Cake with Cream Cheese Frosting
By Sue Lau | Palatable Pastime
It is time, once again for #BundtBakers. And wow! The month is half over already.
This month the theme is on favorite Bundt cakes. One of my favorite Bundts comes from the Nothing But Bundt shops- where my dirty little indulgence happens to be one of their small lemon pound cakes.
This cake I have made today is quite similar, with lots of zippy lemon flavor and tons of frosting, although it is a little smaller than some cakes I have made, but that’s ok. There are just two of us here, so most cakes I make I need help eating.
Bill wants to keep this one for himself. And I am surprised! Not because I wonder about the cake, but since when did his favorite become the lemon cake? I always thought I was the lemon person in the family, with lemon tea, lemon water, lemonade, lemon chicken, lemon pie,….oh, you get the picture. And he was the lime person.
Well, I did already make him a lime bundt cake, it seemed not too long ago. But oh dear. It seems that has been almost two years now. So I guess this is sort of his citrus takeover.
And what happened to all that time anyway? When you blog food, time flies. At least that’s better than food flying, like a grade school cafeteria.
So I guess with everyone standing up for the lemon cake, you will just have to fight us for it. Or bake your own. And that’s easy to do with the recipe.
Don’t forget to check back tomorrow. It’s Fish Friday Foodies time and I have some Creamy Cajun Shrimp Pasta for you. You know, Mardis Gras coming up in the next month or so, you’ll want to have this recipe in your back pocket.
I’d say it tastes like restaurant food, but you know, I am just not that impressed with restaurants. It’s always better when it’s home cooking, and made with love, don’t you think?
Other Bundts are listed below the recipe so scope out your favs and Pin them.
~s
Lemon Bundt Cake with Cream Cheese Frosting
Ingredients:
- 1-3/4 cups granulated sugar
- 3/4 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon extract
- 3 large eggs, at room temperature
- 10 fluid ounces whole buttermilk
- 1/4 cup fresh lemon juice
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
Cream Cheese Frosting:
- 4 ounces unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners sugar
- 1-2 teaspoons milk (if needed)
Method:
- Preheat oven to 350°F.
- Spray an 8-cup Bundt pan with “Baker’s Release Spray” (or you may liberally grease and flour pan, shaking out excess flour) or any Bundt pan that when filled with batter, still has 1-1/2 inches of space below the rim.
- In an electric mixer fitted with a paddle attachment, cream sugar with soft butter until smooth.
- Add extracts, and one egg at a time to the mixer while running, continuing to mix a smooth batter.
- Add buttermilk and lemon juice in a steady stream and mix completely.
- Sift together the baking powder, salt and flour; add to mixer in small amounts then completely mix until smooth.
- Pour batter into the sprayed pan and bake in the preheated oven for 60-65 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.
- Remove cake from oven and cool in pan ten minutes before turning cake out of pan to finish cooling on a wire rack.
- Prepare cream cheese frosting by mixing ingredients in a mixer fitted with a wire whip until smooth, adding a little milk only if the frosting is too thick to pipe.
- Place frosting in an icing bag fitted with a round tip and frost cake as desired, sprinkle with a few cookie decor if you like.
From the kitchen of palatablepastime.com
Bundt Bakers
Favorite Bundt Cakes
- Black Forest Bundt from A Day in the Life on the Farm
- Bundt Cake de Crema Pastelera from Merce’s cake
- Chocolate Malted Bundtlettes from I Love Bundt Cakes
- Chocolate Pumpkin Bundt Cake from Patty’s Cake
- Coconut Milk Cake With Chocolate Coconut Milk Frosting from Sneha’s Recipe
- Ginger & Peach Jam Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Glazed Cinnamon-Raisin Roll Bundt from All That’s Left Are The Crumbs
- Kahlua Bundt Cake from Love and Confections
- Lemon Bundt Cake with Cream Cheese Frosting from Palatable Pastime
- Pineapple Bundt Cake from Nunca es demasiado dulce
- Vegan Strawberry Mocha Bundt Cake from I Camp in my Kitchen
I agree, Love is the most important ingredient when baking or cooking.
Your bundt looks fantastic! Lemon is a clasic and mixed with a cream cheese frosting…. Yummy!!
The color of this cake is so light and gorgeous! Not sure how you do it. Even with lowering my oven temperature I still have never achieved a pale golden cake!
I used a Nordic Ware pan, maybe that makes the difference.
Awesome cake, looks stunning.
What a gorgeous cake! Yum. I pinned it for use later this spring. Thanks for linking up to the Friday Frenzy!
your bundt looks very fluffy, congratulations!
This bundt cake looks so pretty and I always enjoy lemon desserts!
Thank you! 😀
Looks perfect and I bet the lemon flavor is amazing! Thanks for linking up at the Friday Frenzy Link Party! PINNED!
The frosting on the cake is making it look so amazing, want a piece of this cake.
OMG!! I love lemon cakes!!! Your bundt looks delicious!!! I have to try it!! XOXO