Lemon Bundt Cake
When I think of summer, I think of cool refreshing citrus or fruity drinks and desserts. My Lemon Bundt cake with cream cheese frosting is a simple cake that's full of sweet and tart lemon flavor.
Ingredients:
For The Cake
1 cup unsalted butter, softened
2 cups granulated sugar, divided
4 eggs
1/3 cup grated lemon zest
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice divided use
3/4 cup buttermilk
1 1/2 teaspoons pure vanilla extract
Cooking Spray
For The Frosting
8 ounces cream cheese, softened
4 tablespoons butter, softened
4 tablespoons milk
4 cups powdered sugar
Hello, World!
Directions:
Preheat your oven to 350 degrees Fahrenheit. Generously grease your bundt pan.
In a standing mixer fitted with a paddle, cream the butter and 2 cups of granulated sugar until it’s light and fluffy, just a few minutes.
With the mixer on medium speed setting, add the eggs, 1 at a time,. Then, add your lemon zest.
In a medium bowl, combine together the flour, baking powder, baking soda, and salt.
In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Pour the batter into the pan and bake for 50-60 minutes, until a toothpick comes out clean.
Cool in the pan for 10 minutes. Tap the pan a few times on the counter to loosen the cake then transfer onto a cooling rack. Cool completely before frosting.
For the frosting, beat the cream cheese and butter with a mixer until thoroughly combined, 1-3 minutes.
Add the milk and beat to combine.
Slowly add the powdered sugar and mix until combined.
Place the frosting in a piping bag fitted with a large round tip (I didn’t have one on hand, so I just used a Ziploc bag and cut the tip). Start from the outside of the cake, and pipe stripes of frosting from the bottom of the cake to the inside of the cake. Enjoy!
