Experience a sublime blend of citrus zest and tender crumb in this lemon bundt cake masterpiece. With a luminous lemon glaze, velvety lemon cream cheese frosting, and optional white chocolate drizzle, every bite delivers a burst of refreshing flavor and moist sweetness, making it the perfect centerpiece for any festive gathering.

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I discovered this Easy Lemon Bundt Cake recipe and I had to share it cuz it’s super simple yet looks like it came from scratch. I mix together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder and 1/2 teaspoon salt with 6 large eggs at room temperature, 1 cup whole milk and 1 cup unsalted butter that is melted and slightly warmed.

Then I add 1/3 cup fresh lemon juice, zest of 2 lemons and 1 teaspoon vanilla extract for that intense lemon punch. The cake gets a burst of flavor from a lemon glaze made with 1 cup powdered sugar and 2 tablespoons lemon juice.

I top it off with a lemon cream cheese frosting using 8 oz cream cheese, 1/2 cup butter, 2 cups powdered sugar, 1 tablespoon lemon juice and zest of 1 lemon. I even drizzle 4 oz chopped white chocolate with 2 teaspoons heavy cream.

This cake is like those popular lemon poundcakes but with its own twist in taste and texture.

Why I Like this Recipe

I really love this recipe because:

1. I love how the lemon flavor hits you in every bite and it’s not too overpowering, it feels perfectly balanced.
2. The cake comes out so moist and soft, and I just can’t get enough of it.
3. I like that the recipe looks fancier than it actually is, so my friends are always way impressed.
4. The extra white chocolate drizzle adds a cool twist that makes it feel extra special.

This almost-from-scratch cake looks so elegant that no one would guess how easy it actually is to make! Its moist texture drizzled with lemon glaze, cream cheese frosting, and a white chocolate drizzle makes it burst with flavor, and I gotta say it never disappoints.

Ingredients

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All-purpose flour: provides carbs for structure but little fiber.
its key for a light crumb.
Granulated sugar: gives essential sweetness and energy, though offers minimal nutritional value.
Eggs: add protein and moisture, making the cake rich and light even if they sometimes go overboard.
Unsalted butter: adds rich flavor and moisture but also loads of fat in the mix.
Fresh lemon juice: introduces a tangy, refreshing sour note plus a vitamin C punch.
Lemon zest: intensifies lemon flavor with aromatic oils, giving a bright, radiant finish.
Cream cheese: offers a creamy, tangy texture and dairy protein for extra indulgence.
White chocolate: drizzled optionally, it adds mild sweetness and a yummy creamy finish.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

6 large eggs, at room temperature

1 cup whole milk

1 cup unsalted butter, melted and slightly warmed

1/3 cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

For the lemon glaze: 1 cup powdered sugar

For the lemon glaze: 2 tablespoons fresh lemon juice

For the lemon cream cheese frosting: 8 oz cream cheese, softened

For the lemon cream cheese frosting: 1/2 cup unsalted butter, softened

For the lemon cream cheese frosting: 2 cups powdered sugar

For the lemon cream cheese frosting: 1 tablespoon fresh lemon juice

For the lemon cream cheese frosting: Zest of 1 lemon

For the white chocolate drizzle (optional): 4 oz white chocolate, chopped

For the white chocolate drizzle (optional): 2 teaspoons heavy cream

How to Make this

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1. Preheat your oven to 350°F and grease a bundt pan well with butter and a dusting of flour so nothing sticks later on.

2. In a large bowl, whisk together 2 1/2 cups of flour, 1 1/2 cups of sugar, 3 teaspoons of baking powder and 1/2 teaspoon of salt.

3. In another bowl, beat 6 room-temp eggs then stir in 1 cup whole milk, 1 cup melted unsalted butter, 1/3 cup fresh lemon juice, the zest of 2 lemons, and 1 teaspoon vanilla extract.

4. Slowly add the wet mixture to the dry mix while gently stirring until just combined so you dont overmix the batter.

5. Pour the batter into the prepared bundt pan and give it a couple of gentle taps to remove any air bubbles.

6. Bake at 350°F for about 45-50 minutes, checking with a toothpick – if it comes out clean, youre good.

7. While the cake is cooling, make the lemon glaze by mixing 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth.

8. For the lemon cream cheese frosting, beat together 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth, then gradually add 2 cups powdered sugar, 1 tablespoon fresh lemon juice and the zest of 1 lemon.

9. If you want to add a white chocolate drizzle, melt 4 oz chopped white chocolate with 2 teaspoons heavy cream over low heat or in the microwave in short bursts until smooth.

10. Once your cake has cooled, drizzle the lemon glaze over the top, spread the lemon cream cheese frosting evenly, and finish off with the white chocolate drizzle for that extra burst of flavor. Enjoy!

Equipment Needed

1. Preheated oven with temperature control set to 350°F
2. Bundt pan (plus butter and flour for greasing)
3. Two mixing bowls (one large for dry ingredients and one medium for wet ingredients)
4. Whisk for thoroughly mixing the dry ingredients
5. Electric or hand mixer for beating eggs and mixing the wet ingredients
6. Measuring cups and spoons for accurate ingredient amounts
7. Rubber spatula for gently folding the mixtures together
8. Cooling rack for allowing the cake to cool completely
9. Toothpick to check if the cake is done
10. Microwave-safe bowl or small saucepan for melting white chocolate for the drizzle

FAQ

What pan should I use for this lemon bundt cake?

Use a bundt cake pan that has a proper center tube. It really helps to grease and flour the pan well so the cake wont stick.

Can I make the glaze or frosting ahead of time?

Yes, you can make both in advance. The lemon glaze can be stored in a sealed container for up to a week, and the cream cheese frosting should be kept in the fridge and let to come back to room temperature before spreading.

Why do the recipe call for eggs at room temperature?

Eggs at room temperature mix better with the rest of the ingredients. This helps create a smoother batter and a lighter cake texture.

What is the best way to store any leftovers?

Store any missing cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. This helps keep it moist.

Can I substitute ingredients to make it vegan?

You can try a vegan version by replacing eggs with flax eggs and using dairy-free alternatives for milk and butter. Note that the texture and taste might change a bit.

Easy Lemon Bundt Cake Recipe Substitutions and Variations

If you don’t have all-purpose flour, try using whole wheat pastry flour instead. Just note that the texture might get a bit denser.
If you’re out of granulated sugar, you can blend in some brown sugar. It might darken your cake a little but it’ll still taste great.
If whole milk is missing, you can use buttermilk or even almond milk. It gives the cake a slightly tangy flavor which works cool with the lemon.
Instead of unsalted butter, try using coconut oil or margarine. This swap could change the flavor a bit, so adjust if you want to keep it close to the original taste.
For the cream cheese in the frosting, if you need a lighter version, Greek yogurt is a good alternative though it might make the frosting a bit runny.

Pro Tips

1. Make sure your eggs really are at room temperature and don’t overbeat them. If they chill too much it can mess up the batter.
2. When you grease your bundt pan, really get in there with the butter and a light dusting of flour so your cake doesn’t stick even a little bit.
3. Don’t overmix your batter once you combine the wet and dry ingredients or your cake could turn out tough. Just stir until you see everything is moistened.
4. If you’re doing the white chocolate drizzle, melt it slowly and keep stirring often so you don’t burn it.