Lemon Bundt Cake with Lemon Cream Cheese Frosting
Prep Time: 25 mins | Cook Time: 75 mins | Course: Dessert | Servings: 8-10
This lemon bundt cake has a perfect crumb and texture, with a tart lemon glaze and lemon cream cheese icing. You could skip the lemon glaze and spoon some limoncello on top then drizzle with cream cheese icing. Both ways have been tested and are amazing. Feeling inspired by Carrie at My Recipe Confessions https://myrecipeconfessions.com/desserts/italian-lemon-pound-cake/
1 cup butter, softened
2 cups sugar
3 eggs
½ cup buttermilk
½ cup sour cream
2 lemons, zested
4 Tbsp lemon juice
1 tsp ginger, grated
1 tsp vanilla
1 tsp lemon extract
3 cups flour
1 tsp baking powder
¼ tsp salt
Lemon Glaze:
1 ½ cups powdered sugar
3 Tbsp lemon juice
Preheat oven to 325*. In a stand mixing bowl cream the butter and sugar together until light and fluffy. Stir in the eggs, buttermilk, sour cream, lemon zest and lemon juice, ginger, vanilla and lemon extracts until well combined. Sift the flour, baking powder and salt over the top of the mixing bowl and stir in by hand with a rubber scraper until just combined. Butter or spray oil a bundt pan and dust with a bit of flour through a small sieve. Pour batter into the bundt and bake for 70-80 minutes. The edges will be a bit browned and a cake tester or toothpick should come out clean. Allow to cool for 5 minutes before turning out onto a cake plate with a flat surface. Whisk together the glaze ingredients until smooth. Spread the lemon glaze over the warm cake so that the glaze melts into the cake (or drizzle with several tablespoons of limoncello for an adult treat). Prepare frosting.
Lemon Cream Cheese Frosting:
4 oz cream cheese, softened
2 Tbsp butter, softened
2 cups powdered sugar
1 Tbsp lemon zest
¼ cup lemon juice
Whip all ingredients together until smooth. Spoon frosting over the bundt cake top and allow the icing to fall softly and generously over the sides and in the middle.
