This Lemon Bundt Cake truly is the BEST! Super, powerfully lemony and bright with a luscious and tangy cream cheese frosting. You'll love this moist and tender cake!
Course: Cake, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
For the Cake:
2cupsgranulated white sugar
1/3cupfreshly grated lemon zestfrom about 4-6 large lemons
1/4cupfreshly squeezed lemon juice
For the Lemon Syrup:
1/2cupgranulated white sugar
1/2cupfreshly squeezed lemon juice
For the Frosting:
8ounces(One package) cream cheesesoftened
Preheat oven to 350° degrees F. Liberally grease a 12-cup Bundt pan with shortening and flour or a really good cooking spray - seriously, really grease the heck out of it! Set aside.
In the bowl of a stand mixer, cream together the butter and granulated sugar together until creamy and fluffy, about 5 minutes. With the mixer on medium speed, add in the eggs, one at a time, mixing well after each addition. Beat in the lemon zest.
Sift together the dry ingredients in a large bowl. Meanwhile, in a medium measuring glass, combine the buttermilk, lemon juice and vanilla. Add in some of the flour mixture to the butter mixture and mix well, alternating with the buttermilk mixture, mixing well after each addition and alternating with the flour, ending with the flour mixture.
Spread the cake batter evenly into the prepared Bundt pan and smooth out the top. Bake for approximately 45-60 minutes or until a cake tester or toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool in the pan for about 30 minutes, then carefully invert onto a wire rack placed over a piece of parchment or a baking sheet.
While cake cools, make your lemon simple syrup: In a small saucepan, combine the lemon juice and granulated sugar over medium heat and stir until sugar is dissolved. Remove from the heat and brush over the still-warm cake. Allow cake to cool completely.
For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla until smooth, about 1 minute. Gradually add in the confectioners' sugar until smooth and fluffy. Pipe in lines over the cake. Top with strips of lemon zest, if desired.
Make sure to zest the lemons before you juice them! For 1/3 cup of lemon zest, I used about 5 large lemons.