Lemon Bundt Cake with Lemon Buttercream Frosting

The ultimate lemon bundt cake — bursting with lemon flavor, moist, and so delicious with the most amazing lemon buttercream frosting.

The babe (Bentley) has been saying a few words for several months now but all of the sudden his speech is really taking off. He’s learning new words every single day and it’s so fun to hear him try to communicate (with lots of babbling in his “own language” mixed in).

Because he’s learning words so rapidly, I prompt him a lot with “say this” or “say that.” And anytime he wants something or needs something, I prompt, “say please!” He hasn’t said the word “please,” yet, but I prompt him to hopefully get him in the habit when he can say it.

Well, out of nowhere, the other day I asked Bentley to “say please” and he plopped right down on the floor and looked up at me. Confused, I laughed and gave him what he wanted.

Ever since then, anytime anyone says, “say please” he quickly falls to the ground in a sitting position. Apparently to get what he wants he’s found sitting down gets him that. Does it make me a terrible mom if I make him say please for everything now because it’s so hilarious??

I gave him just one small bite of this lemon bundt cake and then put it on the kitchen counter away from him. A few minutes later I came back into the kitchen to find him plopped down on the floor right in front of the cake looking at it.

He’s been parked there ever since. And I can’t help but give him a few extra bites than I probably should. 

He’s OBSESSED with this cake and I’ll admit, I feel the same way. It’s so moist, tender, and packed with lemon flavor. I’ve tried quite a few lemon bundt cakes (and several from scratch), but they’ve never had enough lemon flavor in my opinion. This one does have a strong (don’t worry, not overpowering) lemon flavor and it’s only further intensified by the delicious lemon buttercream.

You can absolutely change out the buttercream for a glaze if you’d like — really whatever you prefer. And if you do choose the buttercream you can either pipe it on or just completely frost the cake with it. Just make sure every bite has some of that delicious frosting goodness 🙂 Enjoy!

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Lemon Bundt Cake with Lemon Buttercream Frosting

5 from 3 votes

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The ultimate lemon bundt cake -- bursting with lemon flavor, moist, and so delicious with the most amazing lemon buttercream frosting.

SAVE TO RECIPE BOX

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Lemon Bundt Cake with Lemon Buttercream Frosting

5 from 3 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

The ultimate lemon bundt cake -- bursting with lemon flavor, moist, and so delicious with the most amazing lemon buttercream frosting.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 1 10-inch bundt cake

Chelsea Lords

Calories 544kcal

Author Chelsea Lords

Ingredients

• ▢ 1 10-inch bundt cake pan

Lemon Cake

• ▢ 1 (15.25 oz.) Super Moist Lemon Cake Mix
• ▢ 1 (3.4 oz.) Instant lemon pudding mix, dry
• ▢ 1 cup full fat sour cream
• ▢ 4 large eggs
• ▢ 1/2 cup vegetable oil
• ▢ 1/4 cup water
• ▢ 1/4 cup freshly squeezed lemon juice plus 1 teaspoon zest
• ▢ 1/2 teaspoon lemon extract, optional

Brush on baked cake

• ▢ 1/3 cup white granulated sugar
• ▢ 1/3 cup freshly squeezed lemon juice

Frosting

• ▢ 3/4 cup butter, at room temperature
• ▢ 3 cups powdered sugar
• ▢ 1 tablespoon heavy cream
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 teaspoon lemon extract

US - Metric

USMetric

Instructions

• Preheat oven to 350 degrees. Generously grease and lightly flour a nonstick 10-inch bundt cake pan.
• Using an electric 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 over-mix.
• Pour the mixture and spread evenly in the bundt cake pan. Bake for 45-50 minutes.
• Let cool for 10 minutes and 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 white 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

Recipe Notes

Total times doesn't include cake chilling time which is required before frosting.

Nutrition Facts

Calories: 544kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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