Nothing says springtime more than a lemon cake! My mom’s birthday is always a few days after Mother’s Day, so this year we celebrated them both on Sunday. She loves lemon and this recipe for a lemon bundt cake with cream cheese frosting was perfect for her! It is SO easy, I promise! All it takes is combining the cake ingredients in one bowl, baking it and then icing!
To save time I baked the cake the day before and iced it the following day. Take the cake out at least 30 minutes prior to serving so it has time to come to room temperature. This was such a delicious, light dessert that I’ll make again and again!
xx
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Ingredients
Cake
- 1 box lemon cake mix
- 1 cup plain greek yogurt
- 1 3.4 oz pkg instant lemon pudding mix you will only use the dry mix!
- 1 cup oil I used refined coconut oil
- 4 eggs
- 1/2 cup warm water
- 1 tbsp lemon zest
- 1 tsp pure lemon extract
Cream Cheese Frosting
- 8 oz pkg cream cheese softened, I used neufchâtel
- 1/4 cup butter softened
- 2 tsp lemon extract
- 3 1/2-4 cups powdered sugar
- 1-3 tbsp milk
- 1-3 tbsp fresh lemon juice
- 1 tbsp lemon zest
Ingredients
Cake
Cream Cheese Frosting
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Instructions
Cake
- Preheat the oven to 350F. Grace a bundt cake pan with non-stick spray and set aside.
- In a large mixing bowl combine all ingredients for the cake mix and stir until evenly combined. Gently pour into graded bundt pan.
- Bake 50-55 minutes. Let cool for at least 15 minutes before trying to remove from the pan
Cream Cheese Frosting
- With a mixer, beat cream cheese, softened butter and lemon extract until combined and fluffy. Pour in the powdered sugar 1 cup at a time.
- Add 1 tbsp of milk and 1 tbsp lemon juice to the cream cheese mixture. For a thinner icing consistency add in additional milk and lemon juice at a time. When the icing consistency that you like is reached, add in the lemon zest.
- Wait for the cake to completely cool before frosting. Add additional lemon zest on top of icing for finishing touch!
- Store in refrigerator and take out 30 minutes prior to serving
Recipe Notes
adapted from love from the oven
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I can contest that this is one amazing cake that Ashley made!!! It was very moist and dense. Saved on my boards for future reference. YUMMY!
I think even i could make this!! It’s going to be a rainy weekend in San Francisco, perfect time to try this out 🙂