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Fluffy Lemon Bundt Cake Recipe Easy Homemade with Cream Cheese Glaze

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A quick and easy fluffy lemon bundt cake with a tangy cream cheese glaze, perfect for any occasion and packed with bright lemon flavor and a tender crumb.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • Zest from 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 g) sour cream
  • 1 tsp vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1 ½ cups (180 g) powdered sugar
  • 2 tbsp (30 ml) fresh lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan well with softened butter and dust lightly with flour, tapping out any excess.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Mix in the lemon zest and vanilla extract.
  6. With the mixer on low, add half the flour mixture, then half the sour cream. Repeat with the remaining flour and sour cream, alternating to keep the batter smooth.
  7. Fold in the fresh lemon juice gently with a spatula, being careful not to overmix.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when pressed.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack and cool completely.
  11. Prepare the cream cheese glaze by beating the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and pourable but thick enough to hold shape.
  12. Drizzle the cream cheese glaze evenly over the cooled cake, letting it drip down the sides.

Notes

Use room temperature ingredients for best results. Do not overmix the batter after adding flour to keep the cake tender. Grease and flour the bundt pan well to prevent sticking. If glaze is too thick, add a teaspoon of milk or lemon juice; if too thin, add more powdered sugar. Fresh lemon zest and juice provide the best flavor. For gluten-free, substitute flour with a 1:1 gluten-free baking flour blend. For dairy-free, use almond or coconut yogurt and vegan butter substitutes.

Nutrition

Keywords: lemon bundt cake, lemon cake, cream cheese glaze, easy lemon cake, homemade cake, bundt cake recipe, lemon dessert

Find it online: https://avabake.com/fluffy-lemon-bundt-cake-recipe-easy-homemade-with-cream-cheese-glaze/