Lemon Bundt Cake from Scratch
Calling all lemon lovers! My easy Lemon Bundt Cake from Scratch is made completely with pantry staples and no box mix. With fresh lemon and sour cream for a tangy and tender crumb topped with a creamy, sweet glaze, this dessert is absolutely perfect!
Servings:12 people
Ingredients
For the Lemon Bundt Cake
- 2 sticks butter, room temperature
- 2 cups sugar, plus 2 tbsp
- 4 large eggs
- ⅓ cup sour cream
- 6 unwaxed lemons, zested and juiced with the juice of 1 lemon set aside
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
For the Lemon Cream Cheese Frosting
- 2 oz light cream cheese, at room temperature
- 1 oz butter, at room temperature
- ½ tsp lemon zest, approx 1/3 of a lemon
- ½ tsp lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 320 F and prep your bundt tin by either spraying it with cooking spray or greasing it really well with butter and coating it in a thick dusting of powdered sugar.
- In a stand mixer, beat together the butter and 2 cups of sugar until pale and creamy. Add the eggs one by one, followed by the sour cream and the lemon zest, and the juice of 5 of the lemons. Don't worry if the mixture curdles at this point.
- Gradually mix in the flour, baking powder and baking soda, scraping down the sides as needed until you have a smooth batter.
- Spoon into the prepared bundt tin and gently drop the cake down onto the countertop a few times to knock any air bubbles to make sure the batter gets into all the cracks if your bundt tin has an elaborate swirl.
- Bake for 50-55 minutes until the top is golden and a cake tester or skewer inserted into the middle of the cake comes away clean.
- Meanwhile, in a small saucepan combine the remaining lemon juice with the 2 tbsp of sugar over medium heat until all of the sugar has dissolved. Set aside.
- Allow the bundt cake to cool in the tin for 10 minutes before turning the cake out onto a wire rack and brushing all over with the lemon syrup.
- While the cake cools, to make the frosting beat together the cream cheese, butter, lemon zest and the juice until smooth. Gradually beat in the powdered sugar to create a glaze which you can pour over the cake once it has cooled.
Notes
Store covered at room temperature for up to 3 days.
Nutrition
Calories: 477 kcal, Carbohydrates: 73 g, Protein: 6 g, Fat: 19 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 102 mg, Sodium: 282 mg, Potassium: 157 mg, Fiber: 2 g, Sugar: 45 g, Vitamin A: 632 IU, Vitamin C: 29 mg, Calcium: 87 mg, Iron: 2 mg