When it’s time for a birthday celebration, it’s inevitable that someone in my family requests a lemon cake. This lemon bundt cake is intensely flavored and the frosting really takes it over the top! Serve as is, or with a spoonful of raspberry sauce.
You can never go wrong with a lemon dessert, it’s always a light and refreshing option to end a meal. This lemon bundt cake is packed with lemon flavor. It’s perfectly sweet and moist, and the cream cheese frosting really takes it over the top!
How do you make a lemon bundt cake?
This recipe starts with standard cake ingredients such as flour, sugar, butter and eggs. Buttermilk helps to give the cake a great texture, and plenty of lemon zest goes into the batter for a pronounced citrus flavor. After the cake comes out of the oven, it’s brushed with a lemon syrup for an extra flavor boost. The final step is to add a generous amount of cream cheese frosting. Slice up your cake, then enjoy!
Tips for lemon bundt cake
Use a microplane to zest your lemons, it works so much better than a standard box grater! Be sure to both grease and flour your pan so that the cake will easily release. I use a vegetable oil cooking spray to heavily oil the pan, then add a little flour to the bottom of the pan and shake until everything is coated. If you prefer a more vibrant colored cake, feel free to add a few drops of yellow food coloring to the batter. You can use any style of bundt pan that you like, I used a classic pan but there are so many different bundt pans these days!
How long does it take for a bundt cake to cool?
You’ll want to let your cake cool for about 10 minutes before you remove it from the pan. It can take up to an hour for your cake to cool completely once it’s out of the pan. It’s important to wait until your cake is cooled before you add frosting, otherwise the frosting could melt.
How to frost a bundt cake
You can frost your cake by simply placing the frosting on top and spreading it around the cake with an offset spatula, or you can pipe the frosting onto the cake. To get the style shown in the photos, you’ll need a piping bag fitted with a large round tip. Start at the bottom of the cake, and pipe lines up the cake into the hole in the center. Repeat the process all the way around the cake. You can then use an offset spatula to smooth the frosting that’s landed on the inside of the cake.
This is the best lemon cake I’ve ever tasted, it’s perfect for an every day dessert, birthday parties, wedding showers, you name it!
More delicious cake recipes
Ice Cream Sandwich Cake Earthquake Cake Berry Chantilly Cake Peanut Butter Chocolate Gooey Butter Cake Chocolate Coconut Cake
This post was originally published on February 7, 2016 and was updated on September 4, 2019 with new content.
