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.


  • ½ cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs
  • 2 cups powdered sugar
  • ⅔ cup heavy whipping cream
  • 2 lemons, zested
  • 1 teaspoon vanilla extract
  • 1 Tablespoon fresh lemon juice


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


  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!


Nutrition Information:



Serving Size:


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.

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