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Lemon Bundt Cake with Lemon Buttercream Frosting Recipe

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4 from 73 reviews

  • Author: Ezabella
  • Total Time: 1 hour 5 minutes
  • Yield: 14 servings

Description

This Lemon Bundt Cake with Lemon Buttercream Frosting is a delightful, moist dessert bursting with fresh lemon flavor. Made with lemon cake mix and pudding for extra tenderness, it’s infused with fresh lemon juice and zest, then topped with a luscious, tangy lemon buttercream frosting. Perfect for spring gatherings, birthday celebrations, or any time you crave a bright citrus treat.

Ingredients

Cake

  • 1 (15.25-ounce) package Super Moist Lemon Cake Mix
  • 1 (3.4-ounce) package instant lemon pudding mix (dry)
  • 1 cup sour cream (full-fat)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon lemon zest (from 2 lemons)
  • 4 tablespoons fresh lemon juice (from 2 lemons, 52g)
  • 1/2 teaspoon lemon extract (optional)

Lemon Syrup

  • 1/3 cup fresh lemon juice (from 2 to 3 lemons)
  • 1/3 cup granulated sugar

Lemon Buttercream Frosting

  • 12 tablespoons butter (3/4 cup, at room temperature)
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Instructions

  1. Prepare: Preheat your oven to 350°F (175°C). Generously grease and lightly flour a nonstick 10-inch Bundt cake pan to ensure the cake releases easily after baking.
  2. Combine Ingredients: Using a hand or stand mixer, beat together the sour cream, eggs, vegetable oil, 1 teaspoon lemon zest, 4 tablespoons lemon juice, lemon extract (if using), and water until well combined. Then add the lemon cake mix and instant lemon pudding mix. Beat until just combined—avoid overmixing to keep the cake tender.
  3. Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then invert the cake onto a cake stand or plate to cool further.
  5. Brush on Lemon Syrup: In a small bowl, whisk together 1/3 cup fresh lemon juice and 1/3 cup granulated sugar until the sugar dissolves. While the cake is still warm, generously brush this lemon syrup over the top, allowing it to soak in slowly. Let the cake cool completely before frosting.
  6. Prepare Frosting: In a large bowl, whip the softened butter with 1 1/2 teaspoons lemon zest on medium-high speed until very fluffy and lightened in color.
  7. Mix Frosting: Add 1 cup of powdered sugar, 1 tablespoon lemon juice, heavy cream, vanilla extract, and lemon extract to the butter. Mix until combined. Gradually add the remaining 2 cups powdered sugar and whip the mixture for about 5 minutes until fluffy and smooth.
  8. Frost the Cake: Pipe or spread the lemon buttercream frosting evenly over the cooled Bundt cake. Serve and enjoy the bright, creamy lemon flavor.

Notes

  • Be careful not to overmix the batter once the cake mix and pudding have been added to preserve the cake’s moist texture.
  • Allow the lemon syrup to soak into the warm cake to intensify the lemon flavor and add moisture.
  • Room temperature butter is essential for a smooth and fluffy frosting.
  • Adjust lemon zest and juice quantities slightly to suit your preferred level of tartness.
  • The bundt pan must be well greased and floured to prevent sticking.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/lemon-bundt-cake-with-lemon-buttercream-frosting-recipe/