Southern-Style Lemon Bundt Cake
This Southern-style inspired lemon bundt cake is filled with amazing fresh citrus flavor and perfect for spring and summer gatherings. Topped with a delicious lemon cream cheese frosting, this cake is perfect for breakfast or dessert.
Servings 15 slices
Calories 442kcal
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 2¾ cup sugar
- 1¼ cup butter room temperature
- 12 oz cream cheese
- ¼ cup shortening
- 4 eggs
- 3 egg yolks
- 2 tbsp lemon zest
- 2 tbsp lemon juice
Glaze
- 1 cup powdered sugar
- 4 oz cream cheese
- 2 tbsp butter room temperature
- 1 tbsp lemon juice
- 1½ tbsp milk
Instructions
- Preheat the oven to 350 F. If using a traditional bundt pan, grease and flour thoroughly. If using a silicone bundt pan, lightly spray with baking spray.
- To make the cake, begin by whisking together the flour, salt, baking powder and baking soda together in a medium sized bowl and set aside. Place the sugar, butter, cream cheese and shortening in the bowl of a stand mixer fitted with a paddle attachment. Beat together at high speed for 1 minute. Scrape the sides of the bowl down intermittently. Next, add in the eggs and beat together until incorporated. Add in the lemon zest, lemon juice and vanilla and mix until combined. Lastly, add in the flour mixture and mix just until incorporated.
- Pour the cake batter into the prepared bundt pan and smooth out. Place the pan into the oven to bake for 2 ½ hours or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place it onto a cooling rack or hot pad to cool completely.
- While the cake is cooling, make the glaze. Add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until a smooth glaze has formed.
- Once the cake has cooled, carefully turn the pan over onto a cake stand. Gently pull the pan up off of the cake. Spread the glaze over the cake. Optionally, garnish with fresh lemon slices. Slice and serve.
Notes
Storage: Cake may be stored in an airtight container at room temp without glaze up to 5 days or in the fridge with glaze for up to 5 days.
Nutrition
Calories: 442kcal | Carbohydrates: 67g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 243mg | Potassium: 126mg | Fiber: 1g | Sugar: 47g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg