Lemon Bundt Cake

1 10" cake
1 hr 25 min

I love cake! I mean, who doesn’t? Bundt cakes are one of my favorite types of cakes because you're able to use unique designs. Plus, their unique shapes are stunning. Pretty design + delicious cake = a happy gal. So in honor of 2022 around the corner, I have one of my favorite types of cake flavors: lemon! It’s incredibly moist, luscious, perfectly fruity and will fill you up with all the good NYE vibes. It’s just THAT good. It even has a bonus vanilla bean cream cheese glaze on top which pairs amazing with pumpkin. It’s perfect for eating at a family get together, sharing with your friends, or even just eating the whole thing by yourself. If you don’t believe how good it is, just try it for yourself; no regrets, promise!

Recipe details
  • 1  10" cake
  • Prep time: 15 Minutes Cook time: 70 Minutes Total time: 1 hr 25 min
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Lemon Cake
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons grated lemon zest
  • 1 tsp. lemon bakery emulsion (or lemon flavor)
  • 2 tablespoons fresh lemon juice
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
Vanilla Bean Cream Cheese Glaze
  • 1/2 cup cream cheese
  • 1 teaspoon vanilla bean paste
  • 1/4 cup powdered sugar
  • 4 tbsp milk
  • 1/4 tsp salt
  • Optional: Cream Cheese Bakery Emulsion

Preheat the oven to 325°F. Grease a 10-inch bundt pan with oil, making sure to get into all the crevices.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda and salt. Set aside.
In another mixing bowl, mix together the buttermilk, lemon zest, lemon juice, and lemon bakery emulsion. Set aside.
Using a stand mixer, cream the butter and sugar until pale and fluffy, 3-4 minutes. Beat in the eggs one at a time. Scrape down the sides of the bowl again.
Alternating between the flour mixture and buttermilk mixture, beat them in one at a time. Make sure all of the ingredients are well incorporated.
Spoon the batter into the prepared bundt pan and smooth it out with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick comes out crumb-free.
  • Don't over-mix to prevent the cake from being overly dense!
Sarah’s Kitchen
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  • Hnday Hnday on Jan 15, 2022

    I have never heard of bakery emulsion? Can you explain? Is there a substitution?