Description
This Lemon Bundt Cake is a moist, flavorful dessert featuring a tangy lemon zest and juice infused batter, complemented by a luscious cream cheese glaze. Perfect for any occasion, this cake combines the richness of butter and sour cream with the light texture of cake flour, resulting in a delightfully tender crumb with vibrant citrus notes.
Ingredients
Scale
Cake Batter
- 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
Cream Cheese 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)
Instructions
- Prepare the oven and cream butter and 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, scraping down the sides of the bowl frequently to ensure even mixing.
- Add eggs and citrus flavors: Incorporate the eggs one at a time, beating well after each addition. Then mix in the sour cream, dry pudding mix, lemon zest, and lemon juice until everything is well combined.
- Fold in dry ingredients and prepare pan: Gently fold in the cake flour, baking powder, and salt until just combined to avoid overmixing. Prepare your bundt cake pan by spraying or greasing it with non-stick cooking spray, then pour the batter into the pan, spreading it evenly.
- Bake the cake: Bake the cake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly, and then run a knife along the edges of the pan to loosen the cake. Invert the cake onto a cooling rack and allow it to cool completely.
- Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, 1/4 cup at a time, until you reach your desired glaze stiffness. Garnish the glazed cake with additional lemon zest before serving.
Notes
- Use room temperature ingredients for best mixing results.
- Dry pudding mix adds moisture and enhances lemon flavor; lemon or vanilla flavor works well.
- Be careful not to overmix once you add the flour to keep the cake tender.
- Make sure the cake is completely cool before applying the glaze to prevent melting.
- Use fresh lemon zest and juice for the brightest flavor.
