Luscious Lemon Bundt Cake W Lemony Cream Cheese Frosting
Indulge in the zesty delight of this Luscious Lemon Bundt Cake with Lemony Cream Cheese Frosting—a perfect balance of rich, buttery texture and vibrant citrus flavor. Made with fresh lemon juice, fragrant lemon zest, and creamy Greek yogurt, this moist and airy bundt cake delivers a burst of sunshine with every bite. Topped with a decadent lemon-infused cream cheese frosting that drips elegantly down the sides, this show-stopping dessert is ideal for any occasion, from casual gatherings to celebratory festivities. With easy-to-follow steps and just 20 minutes of prep time, this lemon bundt cake recipe ensures bakery-style perfection right from your home kitchen. Whether you’re a lemon lover or simply seeking a crowd-pleasing treat, this irresistible cake promises to brighten up your dessert table and leave everyone craving more!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 eggs
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup plain Greek yogurt
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 3 tablespoons fresh lemon juice (for frosting)
- 1 teaspoon lemon zest (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a standard bundt pan with butter or nonstick spray. Lightly dust with flour and set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy (about 3-4 minutes).
Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest and lemon juice, and continue to mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and Greek yogurt to the wet ingredients in three additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan. Tap the pan on the counter gently to release any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely before frosting.
To make the frosting, beat the softened cream cheese in a mixing bowl until smooth. Gradually add the powdered sugar while mixing on low speed.
Add the lemon juice and lemon zest to the frosting, and mix until creamy and spreadable.
Once the bundt cake is completely cool, generously spread or drizzle the frosting over the top, letting it drip beautifully down the sides.
Slice, serve, and enjoy your luscious lemon bundt cake!
Nutrition Facts
Calories |
7291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.2 g | 384% | |
| Saturated Fat | 179.2 g | 896% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1536 mg | 512% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 1087.4 g | 395% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 778.2 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 774 mg | 60% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
