Luscious Lemon Cream Bundt Cake: A Slice of Sunshine
There’s something undeniably comforting and elegant about a bundt cake. Its intricate shape, moist crumb, and the promise of a glaze cascading down its curves make it a showstopper at any table. And when you infuse that classic form with the bright, zesty flavors of lemon and the creamy indulgence of a rich batter, you get a Lemon Cream Bundt Cake that’s truly irresistible. This recipe elevates the traditional bundt cake to new heights, delivering a perfect balance of sweet, tart, and buttery goodness. Whether you’re baking for a special occasion, a weekend treat, or simply craving a slice of sunshine, this cake will undoubtedly become a favorite.
## Why This Lemon Cream Bundt Cake Recipe Works
This isn’t just another lemon cake recipe. Here’s what makes it stand out:
* **Cream Cheese Magic:** The addition of cream cheese to the batter is the secret to its incredibly moist and tender crumb. It adds a subtle tanginess that complements the lemon perfectly.
* **Lemon Powerhouse:** We’re using lemon zest *and* lemon juice in both the cake and the glaze, ensuring that every bite is bursting with bright, refreshing lemon flavor.
* **Buttermilk Bliss:** Buttermilk adds a subtle tang and helps to create an incredibly tender cake. If you don’t have buttermilk, don’t worry, we’ve included a simple substitution.
* **Perfect Glaze:** The lemon glaze is the crowning glory. It’s tart, sweet, and creates a beautiful glistening finish.
## Ingredients You’ll Need
Before you begin, gather all your ingredients. This ensures a smooth and enjoyable baking experience.
**For the Cake:**
* 3 cups (375g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (227g) unsalted butter, softened
* 8 ounces (227g) cream cheese, softened
* 2 cups (400g) granulated sugar
* 4 large eggs
* 1/2 cup buttermilk (or see substitution below)
* 1/4 cup lemon juice, freshly squeezed
* 2 tablespoons lemon zest, finely grated
* 1 teaspoon vanilla extract
**For the Glaze:**
* 2 cups (240g) powdered sugar
* 1/4 cup lemon juice, freshly squeezed (or more, to reach desired consistency)
* 1 tablespoon lemon zest, finely grated
* 1 tablespoon unsalted butter, melted
## Equipment You’ll Need
* Bundt pan (10-12 cup capacity)
* Electric mixer (stand mixer or hand mixer)
* Mixing bowls
* Measuring cups and spoons
* Zester or microplane
* Juicer
* Spatula
* Wire rack
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions for a perfect Lemon Cream Bundt Cake.
**Step 1: Prepare the Bundt Pan**
This is crucial for ensuring the cake releases cleanly. Generously grease the bundt pan with shortening (or baking spray with flour). Make sure to get into all the nooks and crannies. Alternatively, you can grease with butter and dust with flour, tapping out any excess.
**Step 2: Preheat the Oven and Whisk Dry Ingredients**
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
**Step 3: Cream Butter, Cream Cheese, and Sugar**
In a large bowl (or the bowl of your stand mixer), cream together the softened butter, cream cheese, and sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly incorporated. This step is important because incorporating air into the butter and sugar helps to create a light and airy cake.
**Step 4: Add Eggs One at a Time**
Beat in the eggs one at a time, mixing well after each addition. This helps to emulsify the ingredients and creates a smooth batter.
**Step 5: Incorporate Wet Ingredients**
Add the buttermilk, lemon juice, lemon zest, and vanilla extract to the batter. Mix until just combined. Be careful not to overmix at this stage.
**Step 6: Gradually Add Dry Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
**Step 7: Pour Batter into Bundt Pan**
Pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.
**Step 8: Bake the Cake**
Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes.
**Step 9: Cool the Cake**
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to firm up slightly, making it easier to remove without breaking.
**Step 10: Prepare the Glaze**
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and melted butter until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle.
**Step 11: Glaze the Cake**
Once the cake is completely cool, place it on a serving plate or cake stand. Drizzle the glaze over the cake, allowing it to drip down the sides. You can glaze the cake all at once, or in two layers for a thicker coating.
**Step 12: Let the Glaze Set**
Let the glaze set for at least 30 minutes before serving. This will allow the glaze to harden slightly and prevent it from being too sticky.
## Tips for Baking the Perfect Lemon Cream Bundt Cake
* **Use Room Temperature Ingredients:** Softened butter, cream cheese, and room temperature eggs will incorporate more easily and create a smoother batter. Take them out of the refrigerator about an hour before you start baking.
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Grease and Flour the Bundt Pan Thoroughly:** This is crucial for ensuring the cake releases cleanly. Don’t skip this step!
* **Check for Doneness:** Use a wooden skewer to check for doneness. If the skewer comes out with wet batter, bake for a few more minutes and check again.
* **Cool Completely Before Glazing:** Glazing a warm cake will cause the glaze to melt and run off. Make sure the cake is completely cool before glazing.
* **Adjust Glaze Consistency:** Add more lemon juice to thin the glaze, or more powdered sugar to thicken it.
## Buttermilk Substitution
If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the cup with milk to reach the 1/2 cup mark. Let it stand for 5 minutes, and it’s ready to use!
## Variations and Additions
* **Poppy Seed:** Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and visual appeal.
* **Blueberry:** Fold in 1 cup of fresh blueberries to the batter for a burst of fruity flavor.
* **Raspberry:** Substitute some of the lemon juice in the glaze with raspberry puree for a beautiful pink glaze.
* **Lemon Curd Filling:** Create a small well in the center of the cake after baking (but before glazing) and fill it with lemon curd.
* **Almond Extract:** Add 1/2 teaspoon of almond extract to the batter for a subtle nutty flavor.
## Serving Suggestions
This Lemon Cream Bundt Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **Fresh Berries:** Serve with a side of fresh raspberries, blueberries, or strawberries.
* **Whipped Cream:** A dollop of freshly whipped cream complements the tartness of the lemon perfectly.
* **Lemon Sorbet:** Pair with a scoop of lemon sorbet for an extra burst of lemon flavor.
* **Iced Tea:** Enjoy a slice of cake with a refreshing glass of iced tea.
* **Coffee or Tea:** This cake is also a delightful accompaniment to your morning coffee or afternoon tea.
## Storing Your Lemon Cream Bundt Cake
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
## Troubleshooting
* **Cake is Dry:** Make sure you’re not overbaking the cake. Also, ensure that you’re using the correct amount of ingredients and that your oven temperature is accurate.
* **Cake is Dense:** This could be due to overmixing the batter or not creaming the butter and sugar properly.
* **Cake Sticks to the Pan:** Ensure that you grease and flour the bundt pan thoroughly.
* **Glaze is Too Thick:** Add more lemon juice, a teaspoon at a time, until you reach your desired consistency.
* **Glaze is Too Thin:** Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
## Nutritional Information (Approximate)
*Please note that this is an estimate and can vary based on specific ingredients and serving size.*
* Calories: 350-400 per slice
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 80-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 3-4g
## Conclusion
This Lemon Cream Bundt Cake is a delightful treat that’s perfect for any occasion. With its moist crumb, bright lemon flavor, and creamy glaze, it’s sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to bake a slice of sunshine! Enjoy!