Lemon Bundt Cake With Fresh Lemon Cream Cheese Frosting

Cassie and I both love lemon desserts. I don’t know what it is about it lemons, but they have my whole heart. Every Thanksgiving I HAVE to have lemon pie. I can live without the turkey and sides….I need my lemon pie. I love our lemon muffins (find them here). I love lemonade. Really anything goes! I had a vision for fresh squeezed lemon frosting and needed something to put it on. I liked the idea of a dense bundt cake to pair with the frosting. After a bit of digging, I came upon a recipe that looked good. I just added a touch more lemon juice. I wanted a bold lemon flavor in this cake and frosting! You will love this lemon cake!

I feel like you really need to love lemon desserts to make them….because they can sometimes be a labor of love. I don’t love juicing and zesting lemons…but when it produces a masterpiece like this, I suck it up and I zest those dang lemons!!

Lemon Bundt Cake
2 1/4 C. Flour
2 1/4 Tsp. Baking powder
1/2 Tsp. Salt
4 Eggs
2 C. Sugar
1 Tsp. Vanilla
2 Tbs. Lemon zest
1/4 C. Lemon juice (fresh squeezed)
1 1/4 C. Whole milk
10 Tbs. Butter (I always use salted), cut into cubes for easier melting

Instructions: Preheat oven to 350 degrees. Prepare your bundt pan by spraying it with cooking spray and lightly flouring it. Next, mix flour, baking powder, and salt in a small bowl and set aside. In a seperate bowl, beat the eggs on low until they are more of a pale yellow color. Turn mixer on low and slowly add your 2 cups of sugar. Once all sugar is added, turn your speed up to medium and beat the eggs and sugar until fluffy. Next stir in the vanilla, lemon juice and zest. Side note–I used fresh lemon juice, but I am sure store bought will work too. Now add your dry ingredients slowly on low speed until your mixture is combined. In a sauce pan, cook your butter and milk until the butter has melted. Do not boil it, just melt the butter. Add this mixture to your cake batter and mix well. Pour into your prepared bundt pan, and cook for 35-40 minutes. Watch your cake toward the end of baking. It is done once a toothpick comes out clean. Let your cake cool, and then frost it with this AMAZING frosting below.

Fresh Lemon Cream Cheese Frosting
5 Oz. Cream cheese, Softened
1/2 C. Butter, Softened
3 C. Powdered sugar
1/2 C. Fresh squeezed lemon juice

Instructions: Mix cream cheese, butter and lemon juice well until no lumps remain. Add in the powdered sugar and mix the frosting well until fluffy (30-60 seconds on medium high speed). Frost on a cooled cake. Enjoy!!!!

Preheat oven to 350 degrees. Prepare your bundt pan by spraying it with cooking spray and lightly flouring it.

Next, mix flour, baking powder, and salt in a small bowl and set aside.

In a seperate bowl, beat the eggs on low until they are thickened and very pale yellow in color.

Turn mixer on low and slowly add your 2 cups of sugar.

 Once all sugar is added, turn your speed up to medium and beat the eggs and sugar until fluffy.

Next stir in the vanilla, lemon juice and zest. Side note–I used fresh lemon juice, but I am sure store bought will work too.

Now add your dry ingredients slowly on low speed until your mixture has combined. In a sauce pan, cook your butter and milk until the butter has melted. Do not boil it, just melt the butter. Add this mixture to your cake batter and mix well.

Pour into your prepared bundt pan, and cook for 30-35 minutes. Watch your cake toward the end of baking. It is done once a toothpick comes out clean. Let your cake cool, and then frost it with this AMAZING frosting below.

This recipe was adapted from Amy Kay’s Kitchen. Go check out her awesome site and see the lemon sugar and glaze she used!