Indulge in Zesty Perfection: The Ultimate Moist Lemon Bundt Cake with Cream Cheese Frosting

Prepare to be captivated by this extraordinary Lemon Bundt Cake, a true epitome of citrus dessert perfection. This moist, tender cake begins with a simple yellow cake mix, then gets an incredible upgrade with a luscious cream cheese and fresh lemon filling. The grand finale is an irresistibly smooth and tangy lemon cream cheese frosting that’s so divine, you might just be tempted to enjoy it straight from the bowl with a spoon!

If you’re eager to explore more vibrant citrus desserts, don’t miss out on my Blueberry Lemon Pull-Apart Bread or my perfectly sweet and tangy Glazed Lemon Bars!

Welcome to #LemonWeek 2022, proudly hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner. This week’s celebration of all things lemon is generously sponsored by Rodelle and La Tourangelle. I was delighted to receive product samples from these esteemed sponsors, which greatly assisted in creating my featured recipes. Rest assured, all opinions expressed are entirely my own. Join me and my fellow Lemon Week bloggers as we bring you an exciting array of lemon-infused recipes, spanning from delectable appetizers to refreshing drinks, satisfying entrées, and tempting desserts! Be sure to enter our incredible prize package giveaway, detailed at the bottom of this recipe post!

Unlocking the Secrets to the Best Lemon Bundt Cake with Cream Cheese Frosting

Craving more impressive bundt cake creations? Explore my delightful Blueberry Banana Bundt Cake, the intriguingly delicious Chocolate Macaroon Tunnel Bundt Cake, or its equally tempting counterpart, the Chocolate Macaroon Tunnel Cake!

Essential Ingredients for Your Luscious Lemon Bundt Cake with Cream Cheese Frosting

This recipe thoughtfully utilizes fresh, simple ingredients that are likely already staples in your kitchen! For precise measurements and quantities, please refer to the comprehensive recipe card located further down this page.

FOR THE CAKE

• Yellow Cake Mix: For exceptional ease and consistently perfect results, a high-quality yellow cake mix forms the foundation of this cake. The mild, slightly custardy flavor inherent in yellow cake mix beautifully complements the tang of fresh lemon and the richness of cream cheese, ensuring a harmonious taste profile.
• Cream Cheese: While lemon undoubtedly takes center stage, the cake would simply not achieve its signature decadent, fluffy, and undeniably tasty texture without the inclusion of this crucial ingredient. Ensure it’s softened to room temperature for smooth incorporation.
• Milk: Beyond just moisture, the milk in this recipe contributes to the cake’s tender crumb. Its lactose content breaks down into sugars during baking, feeding the leavening agents and ensuring a wonderfully moist final product.
• Eggs: Essential for structure, height, and overall form, eggs act as a vital binding agent in baking. They provide stability and help create the light yet substantial texture characteristic of a perfect bundt cake.
• Lemon (Fresh Juice and Zest): The true essence of this cake comes from fresh lemon. Using both the bright, aromatic zest and the vibrant, tangy juice guarantees an intense, authentic citrus flavor that invigorates every bite. Avoid bottled lemon juice for the best possible taste.

FOR THE FROSTING

• Cream Cheese: The foundation of this irresistible topping, cream cheese imparts a wonderfully rich, tangy, and buttery texture. It creates a smooth, spreadable frosting that perfectly balances the cake’s sweetness. Ensure it’s at room temperature for the best consistency.
• Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar dissolves effortlessly, creating a smooth and lump-free frosting. When combined with milk, it yields a luxurious and sweet coating for cakes and pastries.
• Lemon (Fresh Juice and Zest): Just like in the cake batter, fresh lemon is indispensable for the frosting. The zest infuses a bright, aromatic burst, while the juice provides a refreshing tang that cuts through the sweetness and elevates the entire flavor profile.
• Milk: Milk is essential for achieving the perfect consistency for your frosting. Use it judiciously; you can adjust the amount to create anything from a thick, spreadable frosting to a thinner, elegant glaze, depending on your preference.

Mastering the Art: How to Bake Your Own Lemon Cream Cheese Pound Cake

Creating this incredibly easy lemon bundt cake is a straightforward and enjoyable process! For a comprehensive, step-by-step guide with even more detail, please refer to the complete recipe card found below.

PREP PERFECTLY

Begin by preheating your oven to a precise 325 degrees Fahrenheit. This ensures a consistent baking temperature from the moment your cake enters the oven. Next, meticulously prepare a 10-cup bundt pan. This step is crucial for an easy release and a beautifully shaped cake. Generously coat the entire interior, including all its intricate nooks and crannies, with a high-quality non-stick cooking spray. You can also butter and flour the pan if you prefer. Once prepared, set the pan aside, ready for the batter.

MASTER THE MIX

Gather all the cake ingredients and place them into a spacious mixing bowl. Using an electric mixer set to low speed, gently combine the ingredients for approximately one minute. During this initial mixing, use a rubber spatula to scrape down the sides of the bowl periodically, ensuring that all components are fully incorporated and no dry spots remain. After this initial minute, increase the mixer speed to medium and continue to beat the cake batter vigorously for an additional two minutes. This step is key to developing the cake’s light and airy texture.

POUR AND PLACE

Once your batter is perfectly mixed to a smooth consistency, carefully pour it into the bundt pan you prepared earlier. Distribute the batter evenly, gently tapping the pan on your counter a few times to release any air bubbles and ensure the batter settles uniformly into all the crevices. This will help achieve a symmetrical and appealing cake.

BAKE TO PERFECTION

Transfer the bundt pan to your preheated oven and bake for approximately 45 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on your cake towards the end of the suggested time. To test for doneness, insert a clean wooden toothpick or a thin skewer into the thickest part of the cake. If it comes out clean, with no wet batter clinging to it, your cake is ready!

COOL DOWN GRACEFULLY

After removing the cake from the oven, allow it to cool in the bundt pan for a crucial 15 minutes. This cooling period helps the cake firm up and prevents it from breaking when inverted. After 15 minutes, gently invert the cake onto a wire cooling rack or a serving plate. Resist the urge to frost the cake immediately; it’s essential to let it cool completely to room temperature. Frosting a warm cake will cause the frosting to melt and slide off, compromising both texture and appearance.

PERFECTING THE FROSTING

While your cake cools, it’s time to prepare the star topping. In a clean mixing bowl, cream together the softened cream cheese and fresh lemon zest until the mixture is beautifully smooth and airy. Next, gradually add the powdered sugar, milk, and fresh lemon juice. Continue to mix until all ingredients are thoroughly combined and the frosting reaches a consistently smooth, creamy texture. If you desire a thinner, more pourable glaze, simply add a tiny bit more milk, one teaspoon at a time, until your desired consistency is achieved. Once the cake has cooled completely, generously frost it with your delicious lemon cream cheese topping.

STORAGE TIPS

Should you have any delectable leftovers (a rare occurrence with this cake!), ensure they are stored properly to maintain their freshness. Cover the cake tightly with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. The cream cheese frosting necessitates refrigeration to keep it fresh and safe to eat.

Pro Tips for Baking Success

Achieving bundt cake perfection is easier than you think with a few simple tricks:

• Room Temperature Ingredients: For both the cake batter and the frosting, ensure your cream cheese, milk, and eggs are at room temperature. This allows them to emulsify better, creating a smoother batter and a more uniform texture in your finished cake and frosting.
• Don’t Overmix: While mixing the cake batter, combine until just incorporated, then beat for the recommended two minutes. Overmixing can lead to a tough, dry cake.
• Proper Pan Preparation: A well-greased and floured (or sprayed with baking spray containing flour) bundt pan is critical. Get into every crevice! For extra assurance, you can even dust the greased pan with a little powdered sugar instead of flour for a slightly sweet, non-white finish.
• Cool Completely: Patience is a virtue here. Frosting a warm cake will result in a messy, melted glaze. Allow your cake to cool fully before adding the luscious cream cheese frosting.

Frequently Asked Questions (FAQ)

Can I use bottled lemon juice?

While you *can* use bottled lemon juice in a pinch, fresh lemon juice and zest are highly recommended. The flavor profile from fresh lemons is incomparably brighter, more aromatic, and truly elevates this cake from good to extraordinary. Bottled juice often lacks the depth and vibrant tang of its fresh counterpart.

Can I make this cake ahead of time?

Absolutely! This Lemon Bundt Cake is an excellent make-ahead dessert. You can bake the cake a day or two in advance and store it, unfrosted, tightly wrapped at room temperature. Prepare the frosting on the day you plan to serve, or up to a day ahead and store it in the refrigerator, then frost the cake just before serving for the freshest taste and appearance.

Can I freeze the lemon bundt cake?

Yes, this cake freezes beautifully! For best results, freeze the cake unfrosted. Once completely cooled, wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.

What if I don’t have a bundt pan?

No bundt pan? No problem! This versatile recipe can also be baked in a 9×13-inch baking pan. The baking time might need a slight adjustment; start checking for doneness around 35-40 minutes with a toothpick. The result will still be a wonderfully moist and flavorful lemon cake, perfect for any occasion.

Love this? Pin it!

Ensure you never lose track of this incredible citrus dessert recipe! Pin it securely to your favorite recipe board on Pinterest before you venture off to bake this sunshine in cake form!

OTHER DELIGHTFUL SWEET RECIPES TO ENJOY

• Easy Lemon Raspberry Bundt Cake
• Pineapple Coconut Tunnel Cake
• Banana Bread Coffee Cake
• Carrot Bundt Cake
• Pumpkin Spiced Coffee Cake with Brown Butter Glaze
• Hamburger Cupcakes
• Cinderella Cake – Pumpkin Cake with Cream Cheese Frosting
• Lemon Rhubarb Bundt Cake
• Carrot Bundt Cake

Thursday #LemonWeek Recipes

• • Lemon Poppy Seed Muffins by Fresh April Flours
  • Lemon Chess Pie by Palatable Pastime
  • Strawberry Lemonade Bars by Best Cookie Recipes
  • Lemon Dump Cake by The Fresh Cooky
  • Easy Peasy Lemon Cookies by A Day In The Life On The Farm
  • Lemon Cream Cheese Bundt Cake by An Affair From The Heart
  • Lemon Ricotta Pancakes by Jen Around The World

It’s time to bring some sunshine into your kitchen! Let’s bake up this truly zesty and utterly delicious dessert today!

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Print Recipe

Lemon Cream Cheese Bundt Cake with Lemon Cream Cheese Frosting

This simple Lemon Bundt Cake is lemon perfection. A moist cake that starts with a yellow cake mix, filled with cream cheese and fresh lemon, is then topped with the most delicious lemon cream cheese frosting, you will have to resist eating it with a spoon! 

Prep Time15 minutes mins

Cook Time45 minutes mins

Additional Time1 hour hr

Total Time2 hours hrs

Cuisine: American

Servings: 12

Calories: 284kcal

Author: Michaela Kenkel

Equipment

• Rubber Spatulas
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer
• Nordic Ware Bundt Pan

Cook ModePrevent your screen from going dark

Ingredients

• FOR THE CAKE:
• 1 yellow cake mix
• 3 ounces cream cheese softened
• 1 cup milk
• 3 large eggs
• 2 Tablespoons lemon zest
• 1/4 cup fresh lemon juice
• FOR THE FROSTING:
• 5 ounces cream cheese softened
• 2/3 cup powdered sugar
• 1 teaspoon lemon zest
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon milk

Instructions

• Preheat the oven to 325 degrees F. and prepare a 10 cup bundt pan with non-stick cooking spray. Set aside.
• Place all of the cake ingredients into a large mixing bowl and with an electric mixer on low speed, combine the ingredients for about one minute. Scraping down the sides as needed.
• Turn the mixer to medium and beat the cake batter for 2 minutes. Pour the mixture into the prepared bundt pan.
• Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the baking pan for 15 minutes before inverting onto a plate. Cool completely before frosting.
• Prepare the posting by creaming the cream cheese and lemon zest together until smooth. Add in the powdered sugar, milk, and lemon juice and stir until smooth. Frost the cooled cake.
• Store leftovers in the fridge, covered for up to 5 days.

Notes

For this recipe, you will need an 8-ounce block of cream cheese. Divided it will make the cake and the frosting.

This recipe will require approximately 3-4 large lemons for the juice and zest needed for the cake and the frosting.

If you prefer more of a lemon glaze, thin the frosting with more milk until you get your desired consistency.

Nutrition

Serving: 1 | Calories: 284kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 405mg | Fiber: 1g | Sugar: 27g