The Best Lemon Bundt Cake

The Best Lemon Bundt Cake Recipe- a moist and delicious lemon cake bursting with crunchy poppy seeds and topped with a sweet cream cheese frosting. This cake is full of fresh lemon flavor and is the perfect dessert for spring!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings servings

Calories 275

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Lemon Cake:

2 cups granulated sugar
4 teaspoons lemon zest freshly grated (about 2 medium lemons)
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 Tablespoons poppy seeds
1 cup unsalted butter 2 sticks, softened to room temperature
3 eggs room temperature
1 egg yolk room temperature
3 teaspoons vanilla bean paste
1/3 cup lemon juice freshly squeezed (about 3 medium lemons)
1 cup buttermilk room temperature
1/2 cup full fat sour cream room temperature

Cream Cheese Frosting:

4 ounces full fat, brick style cream cheese softened to room temperature
3 Tablespoons unsalted butter softened to room temperature
2 1/4 cups powdered sugar
2 teaspoons lemon juice freshly squeezed
1 teaspoon lemon zest freshly grated
1/2 teaspoon vanilla bean paste
1/8 teaspoon salt
2-4 Tablespoons milk

Instructions

To make the cake:

Preheat oven to 350 degrees. Grease the inside of a bundt cake pan very well with nonstick baking spray and a dusting of flour and set aside.
In a small bowl add the granulated sugar and fresh lemon zest. Work the zest and the sugar together with your fingers to release the oils from the zest until the sugar is moistened and grainy.
In a separate medium bowl add the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk well to combine.
Using the bowl of your stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, add the softened butter and the lemon sugar mixture. Cream together on medium speed for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Turn the mixer down to low and add in the eggs and egg yolk, one at a time, followed by the vanilla bean paste and lemon juice. With the mixer still on low add in the flour mixture, mixing until just combined. Next, slowly stream in the buttermilk with the mixer running on low, then add in the sour cream and mix until just combined.

To make the frosting:

Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a long toothpick or skewer inserted in the center comes out clean.
Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Then carefully invert the cake pan upside down onto the wire rack or to a plate to finish cooling completely before frosting.
Beat the softened cream cheese and butter together in a large bowl until creamy and no lumps remain, about 2 minutes. Add the lemon juice, lemon zest, vanilla bean paste, and salt to the butter mixture and beat until combined.
Add in the powdered sugar 1 cup at a time, mixing over low speed to incorporate. After all powdered sugar has been added, increase the mixer speed to high and beat at high speed for 30 seconds. Add the milk, 1 Tablespoon at a time, mixing until the frosting reaches your desired consistency.
Spread the icing over the top of the cooled cake. Garnish with fresh lemon slices and additional poppy seeds sprinkled over the top if desired.

Notes

What kind of pan to use: This lemon bundt cake recipe requires a 12-cup bundt pan. You could also make this using a couple of large loaf pans, but your baking time may change slightly.

Use room temperature ingredients. Using room temperature eggs, butter, sour cream, and buttermilk in your cake will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the lemon bundt cake batter.

Make sure that you are using cream cheese from a block and not using cream cheese that comes out of a tub for the frosting.

Grease your bundt pan very well! There is nothing more upsetting than trying to remove a stuck cake from a pan, and then ending up with chunks missing from your cake. You can mitigate this by spraying your pan really well with non-stick spray and then lightly dusting with flour. You can also use baking spray that has flour already in it. Pro tip: use a pastry brush to evenly coat the spray into every little nook and cranny of the pan!

Storing: This cake should be stored covered, or in an airtight container, for approximately 5 days in the refrigerator.

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