Lemon Bundt Cake

Name: Lemon Bundt Cake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1
Ingredients: 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; 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

by Sarah’s Kitchen

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!

Lemon Bundt Cake

You can do it! Saved to your recipes

Recipe details

Yield 1 10" cake
Time spent: Prep time: 15 Minutes Cook time: 70 Minutes Total time: 1 hr 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

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

Instructions

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.

Comments

Hnday on Jan 15, 2022

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

8 Reply

Lemon Bundt Cake

Lemon Bundt Cake

Recipe details

Ingredients

Lemon Cake

Vanilla Bean Cream Cheese Glaze

Instructions

Tips

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Of The World’s Favorite Desserts

More

Lemon Bundt Cake

Lemon Bundt Cake

Recipe details

Ingredients

Lemon Cake

Vanilla Bean Cream Cheese Glaze

Instructions

Tips

Popular Recipe Book

More Recipes