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5 from 2 votes

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!
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: lemon bundt cake, lemon bundt cake with lemon buttercream frosting
Servings: 14 servings (10-inch bundt cake)
Author: Chelsea Lords
Cost: $8.34

Equipment

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 teaspoon zest, 4 tablespoons juice
  • 1/2 teaspoon lemon extract optional

Lemon Glaze

  • 1/3 cup granulated sugar
  • 2 to 3 lemons 1/3 cup juice

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
US - Metric

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, 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.
Storage: Store frosted cake in the fridge for up to a week in an airtight container.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 50g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 24mg | Potassium: 46mg | Sugar: 47g | Vitamin A: 107IU | Calcium: 26mg | Iron: 0.32mg