Description
This Lemon Glazed Bundt Cake is a delightful treat, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 8 ounces full-fat cream cheese (softened)
- 2 cups granulated sugar
- 6 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- ½ teaspoon vanilla extract
- 3 cups sifted all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup powdered sugar
- 3–5 teaspoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350 F. Generously grease and flour a bundt pan. Set aside.
- In a large bowl, beat the butter and cream cheese until well combined, scraping the bowl as needed.
- Add in the sugar, and mix until well combined, about 2-3 minutes.
- Mix in the eggs one at a time until well combined.
- Add the lemon juice, lemon zest, and vanilla. Mix in until combined.
- Add the flour, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
- Pour batter into the prepared bundt pan.
- Bake for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if cake is browning too quickly.
- Let cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Invert onto a wire cooling rack to cool completely before glazing.
- To make the glaze, mix the powdered sugar and lemon juice together. Add additional lemon juice as needed to make the glaze a drizzle-able consistency.
- Drizzle glaze over top the cooled cake.
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg