Lemon Bundt Cake with Lemon Buttercream Frosting
This lemon bundt cake is bursting with bright citrus flavor, incredibly moist, and topped with creamy lemon buttercream frosting—pure dessert perfection!
Servings: 1 10-inch bundt cake
Equipment
- Bundt cake pan 10-inch
- Hand mixer or stand mixer
Ingredients
Lemon Cake
- 1 (15.25-ounce) package Super Moist Lemon Cake Mix
- 1 (3.4-ounce) package instant lemon pudding mix dry
- 1 cup sour cream full-fat
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 lemons
- 1/2 teaspoon lemon extract optional
Brush on baked cake
- 1/3 cup granulated sugar
- 2 to 3 lemons
Frosting
- 12 tablespoons butter 3/4 cup, at room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°F. Generously grease and lightly flour a nonstick 10-inch Bundt cake pan.
- Using a hand or stand mixer, beat the sour cream, eggs, oil, 1 teaspoon lemon zest and 4 tablespoons juice (52g), lemon extract, and water until combined. Add in the cake mix and pudding mix and beat until just combined. Do not overmix.
- Pour the mixture and spread evenly in the Bundt cake pan. Bake for 45–50 minutes.
- Let cool for 10 minutes, then invert the cake onto a cake stand or plate.
- In a small bowl, whisk together 1/3 cup fresh lemon juice and the 1/3 cup sugar. Brush this mixture generously over the cake, being slow to allow it to soak in. Do this while it is still pretty hot and then let the cake cool completely before frosting.
Frosting
- In a large bowl, whip the butter with 1 and 1/2 teaspoons lemon zest on medium-high speed until very fluffy.
- Mix in 1 cup powdered sugar, 1 tablespoon lemon juice, heavy cream, vanilla, and lemon extract. Add remaining 2 cups powdered sugar, then whip mixture until fluffy (about 5 minutes).
- Pipe the frosting over the cake (or spread it over it). Enjoy!
Video
Notes
Total times doesn’t include cake chilling time, which is required before frosting.
Nutrition
Calories: 544kcal