Description

This Lemon Bundt Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh lemons blended into a tender cake. It’s made with a luscious sour cream batter enhanced by lemon pudding mix and topped with a smooth cream cheese lemon glaze. Perfect for spring and summer gatherings or anytime you crave a refreshing citrus treat with a rich, creamy finish.

Ingredients

Scale

Cake Ingredients

1 cup Butter (softened)
2 1/4 cups Sugar
3 large Eggs
1 cup Full-Fat Sour Cream
1/4 cup Dry Lemon or Vanilla Pudding Mix
2 Tablespoons Lemon Zest
2 Tablespoons Lemon Juice
2 1/4 cups Cake Flour
1 teaspoon Baking Powder
1 teaspoon Salt

Lemon Cream Cheese Glaze

8 ounces Cream Cheese (softened)
1/4 cup Butter (softened)
2 1/4 to 2 1/2 cups Powdered Sugar (depending on desired stiffness)
Lemon Zest (for garnish and flavor)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Cream Butter & Sugar: Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar using a mixer for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl frequently to incorporate all ingredients evenly.
Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, dry pudding mix (lemon or vanilla), lemon zest, and lemon juice until fully combined, creating a smooth batter with a bright citrus flavor.
Fold in Dry Ingredients: Carefully fold in the cake flour, baking powder, and salt using a spatula. Mix just until no dry flour remains to keep the batter tender and light. Prepare a bundt cake pan by spraying with non-stick cooking spray or greasing thoroughly. Pour the batter into the pan and spread it evenly.
Bake the Cake: Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the thickest part comes out clean. Once baked, let the cake cool slightly for about 10 minutes, then run a knife around the edges to loosen the cake from the pan. Invert the cake onto a cooling rack and allow it to cool completely.
Prepare Lemon Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, starting with 2 1/4 cups and adding more if needed, beating until the glaze reaches the desired thickness for spreading. Stir in lemon zest for additional flavor. Once the cake is fully cooled, spread the glaze evenly over the top and sides of the bundt cake.

Notes

For an even more intense lemon flavor, you can add a tablespoon of lemon extract to the batter or glaze.
Ensure all dairy ingredients like butter, cream cheese, and sour cream are at room temperature for the best texture and mixing.
Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
This cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.
Bring refrigerated cake back to room temperature before serving for the best flavor and texture.