Lemon Bundt Cake

A delightful and moist Lemon Bundt Cake infused with bright lemon notes, perfect for any occasion.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 360

For the Cake

2 cups granulated sugar Sweet and perfectly fine, this sugar helps achieve a delightful balance of flavors.
1 cup unsalted butter (at room temperature) Creamy and rich, the butter adds moisture and texture to the cake.
1/2 teaspoon kosher salt Enhances flavor depth, balancing the sweetness.
4 large eggs (at room temperature) Provide structure and richness to the cake.
2 teaspoons baking powder Ensures a perfect rise, giving the cake its lightness.
1 teaspoon vanilla extract Adds a comforting aroma, complementing the zesty lemon flavor.
3/4 cup milk (at room temperature) Contributes moisture, yielding a tender crumb.
1/4 cup heavy cream (at room temperature) Adds a luxurious richness to the cake.
3 cups all-purpose flour Forms the backbone of the cake, providing structure.
1 heaping tablespoon grated lemon zest Intensifies the lemon flavor, providing freshness.
2 tablespoons lemon juice That zesty tang brightens the overall flavor profile.
Nonstick baking spray Ensures easy release from the bundt pan.

For the Icing

1 cup powdered sugar Sweetens the glaze, adding a delicate finish to the cake.
2 tablespoons heavy cream Helps to create the smooth texture of the icing.
1 tablespoon fresh lemon juice Enhances the zing of the icing, tying it back to the cake.
1 teaspoon vanilla extract Provides depth and warmth to the icing.

Make the Cake

Preheat your oven to 350 degrees F.
In a bowl of a standing mixer fitted with a paddle attachment, combine the granulated sugar, unsalted butter, and kosher salt. Mix on medium-high speed for about 2 minutes, or until light and fluffy.
Add large eggs one at a time, mixing thoroughly after each addition.
Mix in the baking powder and vanilla extract until well combined.
In a liquid measuring cup, stir together the milk and heavy cream.
With the mixer set on low speed, add the flour alternately with the milk mixture, starting and ending with flour. Mix just until combined.
Stir in the grated lemon zest and lemon juice.
Generously spray a 10-cup bundt pan with nonstick baking spray.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60 to 70 minutes. Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
Once baked, cool the cake on a wire rack for 5 to 10 minutes before turning it out and letting it cool completely.

Just Before Serving, Make the Icing

In a small bowl, whisk together the powdered sugar, heavy cream, fresh lemon juice, and vanilla extract. Adjust consistency with additional cream as needed.
Once the cake is completely cool, pour the icing over the top.

Ensure all ingredients are at room temperature for better mixing. Fresh lemons provide the best flavor.