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Lemon Bundt Cake with Cream Cheese Frosting

This Lemon Bundt Cake is the perfect copycat of the Nothing Bundt Lemon Cake! It's super moist and packed with lemon flavor.
Prep Time20 minutes
Cook Time1 hour
Course: Dessert
Servings: 12 slices
Author: Emily - My Messy Kitchen

Ingredients

For the bundt cake:

  • ¾ cup salted butter room temperature (12 tbsp)
  • 1 ¾ cups granulated sugar
  • 1 tsp fresh lemon zest the zest of about ½ a lemon
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 4 eggs
  • 1 ¼ cups buttermilk room temperature
  • 2 tbsp lemon juice
  • 3 cups all-purpose flour
  • 1 3.5 oz box instant lemon pudding
  • ½ tsp kosher salt
  • ½ tsp baking soda

For the simple syrup:

  • ½ cup water
  • ½ cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest the zest of about ½ of a lemon

For the frosting:

  • 4 tbsp salted butter room temperature
  • 4 oz cream cheese room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2-3 tbsp heavy cream

Instructions

For the bundt cake:

  • Preheat the oven to 350° and grease and flour bundt pan. In the the bowl of a stand mixer combine butter, sugar, lemon zest and vanilla extract. Beat on medium-high speed until light and creamy, 3-5 minutes.
  • Add flour, buttermilk, oil and lemon juice. Mix on low until just combined. Stir in the instant pudding, eggs, baking soda and salt. Mix on low until combined. Pour into the prepared bundt pan and bake for 45 minutes to 1 hour, or until golden brown and baked through. While the cake is baking, make the lemon simple syrup and frosting.
  • Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. While the cake is still warm, brush on the simple syrup. Let the cake completely cool before frosting it. Store sealed in the refrigerator for up to 4 days.

For the lemon simple syrup:

  • Combine water and sugar in a small pot, stirring occasionally. Bring to a light boil for 1 minute then remove from heat. Stir in lemon juice and zest. Pour into a bowl and set aside until needed.

For the frosting:

  • Add butter and cream cheese to a stand mixer and beat until smooth. Add in powdered sugar, vanilla and salt and mix until it's all incorporated. Add heavy cream, 1 tablespoon at a time, until you reach desired consistency. When the cake has completely cooled, frost and serve!