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Moist Lemon Bundt Cake Recipe with Easy Cream Cheese Glaze

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A tender and moist lemon bundt cake bursting with fresh lemon flavor, topped with a smooth and creamy cream cheese glaze. Perfect for any occasion, this quick and easy recipe delivers a bright, balanced dessert that feels like a comforting hug.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened (227 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • Zest of 2 medium lemons
  • ½ cup freshly squeezed lemon juice (120 ml)
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened (115 g)
  • 1 ½ cups powdered sugar, sifted (180 g)
  • 2 tbsp unsalted butter, softened (28 g)
  • 2 tbsp fresh lemon juice (30 ml)
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. Zest and juice lemons. Set all ingredients at room temperature.
  3. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium-high speed until light, fluffy, and pale yellow, about 4–5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, beginning and ending with flour. Mix just until combined each time.
  7. Pour batter into prepared bundt pan and smooth the top with a spatula.
  8. Bake in the center of the oven for 50 to 60 minutes. Check doneness with a toothpick at 50 minutes; it should come out clean or with a few moist crumbs.
  9. Let cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely to room temperature.
  10. Prepare the cream cheese glaze by beating together softened cream cheese, 2 tbsp butter, powdered sugar, 2 tbsp lemon juice, and vanilla extract until smooth and creamy. Adjust consistency with milk or powdered sugar if needed.
  11. Drizzle glaze evenly over the cooled cake and let set for about 15 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Fresh lemon zest and juice provide the best flavor. Avoid overmixing once dry ingredients are added to keep the cake tender. Cool cake completely before glazing to prevent glaze from melting. For dairy-free or gluten-free versions, see variations section.

Nutrition

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

Find it online: https://sofiaspice.com/moist-lemon-bundt-cake-recipe-with-easy-cream-cheese-glaze-tutorial/