★★★★★

Lemon Bundt Cake Recipe

Lemon Bundt Cake or Italian Lemon Cream Cake is bursting with lemon flavor and makes a great breakfast cake! It’s fast and easy, and beautiful too.

Italian Lemon Cream Bundt cake on a white plate. Sliced and dusted with powdered sugar.

Breakfast cake. Yes you heard me right. Who doesn’t love a big slice of cake with their morning cup of coffee.

While some people will just cut themselves a slice of leftover chocolate cake, I prefer a slightly less sweet hunk of cake myself.

Similar to having cinnamon coffee cake, today’s Lemon Bundt Cake recipe is a soft, yet sturdy cake that’s perfect for dunking. Or spread some homemade lemon curd over the top for an extra burst of citrus flavor.

Yes, this can make a delicious dessert as well, but why not have Lemon Cream Cake for breakfast and Ding Dong Cake for dessert? Best of both worlds.

Today’s Italian Lemon Cream cake gets its name from the fresh cream in the batter. For a little bit more moisture (and flavor), try drizzling some fresh cream over the top after baking too. Less sweet than frosting, but SO delicious!

How to Make Lemon Bundt Cake

Italian Cream Cake with Lemon and powdered sugar on top. Sliced on a white cake plate.

STEP 1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan generously. This cake is smaller and won’t fill the pan, so you can use as small as a 9 1/2 inch bundt pan if you prefer.

STEP 2. Melt butter and set aside while you continue make the batter.

STEP 3. In a bowl, combine the all-purpose flour, baking powder, and kosher salt. Set aside.

STEP 4. In a large bowl, beat eggs until light and fluffy. Add in powdered sugar and beat again until fluffy.

STEP 5. Gently fold in the flour mixture, while alternating with the heavy whipping cream. I did this in about 3 additions.

PRO TIP: Check out my tips and tricks on how to measure flour properly!

STEP 6. Fold in the melted butter, lemon zest, vanilla extract, and lemon juice. Pour batter into prepared bundt pan.

STEP 7. Bake cake for 35-40 minutes, cool on rack in pan for 10 minutes. Invert onto a second rack or a cake plate and cool completely. Dust with powdered sugar and enjoy with fresh cream over the top!

Two slices of Italian Lemon Cake with a pitcher of fresh cream drizzled over the top of the cake.

Italian Cream Cake

An Italian Lemon Cream Cake is a more dense cake than a traditional fluffy cake that you may be used to.

It more closely resembles a pound cake recipe, but slightly less sweet. It’s the perfect breakfast, and goes well with coffee or tea!

Much like this Swedish Almond Cake, it’s traditionally served without icing! But feel free to make a sweet frosting or glaze if you desire. Or top it with a dollop of homemade whipped cream!

Can you freeze Lemon Cake

Yes! Sometimes we just don’t want a whole cake sitting on the counter, so I like to slice individual pieces of cake, wrap them plastic wrap, then slide them into a ziploc freezer bag.

This is my favorite way to store fresh cake (that has no frosting), brownies, and bars.

You can also freeze the whole cake by wrapping in plastic wrap and two layers of foil. Store for up to 2 months in the freezer, thaw overnight at room temperature.

Tips for the Perfect Lemon Italian Cake

  • Grease your pan thoroughly. I like to use homemade “goop” or baking spray that has flour already in it. Be generous, as there’s nothing worse than a cake that sticks.
  • Use a good quality bundt pan. Norpro or Nordic Ware are my pans of choice, as I find they are great at keeping temperatures even and not browning too quickly (thinner, cheaper pans get TOO brown on outside)
  • Let your cake cool in the pan about ten minutes before inverting it onto a cake plate. This allows the sides to release slightly on their own, and firm up so it doesn’t stick!
  • Do not over beat as you alternate the flour and cream. Mix until blended, then repeat…I use a wooden spoon for this, not an electric mixer.

More Lemon Recipes

More Cake recipes

Yield: 12 servings

Lemon Bundt Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Lemon Bundt Cake or Italian Lemon Cream Cake is bursting with lemon flavor and makes a great breakfast cake! It's fast and easy, and beautiful too.

Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 4 large eggs
  • 2 cups powdered sugar
  • 2/3 cup heavy whipping cream
  • 2 lemons, zested
  • 1 tsp vanilla extract
  • 1 Tbsp fresh lemon juice

Toppings

  • Extra dusting of powdered sugar and splash of fresh heavy cream

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan generously.
  2. Melt butter and set aside while you continue make the batter.
  3. In a bowl, combine the all-purpose flour, baking powder, and kosher salt. Set aside.
  4. In a large bowl, beat eggs until light and fluffy. Add in powdered sugar and beat again until fluffy.
  5. Gently fold in the flour mixture, while alternating with the heavy whipping cream. I did this in about 3 additions.
  6. Fold in the melted butter, lemon zest, vanilla extract, and lemon juice. Pour batter into prepared bundt pan.
  7. Bake cake for 35-40 minutes, cool on rack in pan for 10 minutes. Invert onto a second rack or a cake plate and cool completely. Dust with powdered sugar and enjoy with fresh cream over the top!

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 82mgSodium: 156mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

This Lemon Bundt Cake recipe is bursting with lemon flavor and makes a great breakfast cake! It’s fast and easy, and beautiful too. Top it with a dusting of powdered sugar and fresh cream.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 7, 2020

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