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Ingredients
| lemons: 6 |
| all-purpose flour (unsifted): 3 cups |
| salt: 3/4 tsp |
| baking soda: 1/2 tsp |
| granulated sugar: 2 cups |
| salted butter: 1 cup (softened) |
| eggs: 4 (large) |
| vanilla extract: 1 tsp |
| buttermilk: 1 cup |
| lemon juice: 3 Tbl |
| lemon peel: 2 Tbl |
| powdered sugar (unsifted): 2 cups |
| salted butter: 1/2 cup (softened) |
| cream cheese: 4 oz (softened) |
| lemon juice: 2 Tbl (fresh) |
| vanilla extract: 1/2 tsp |
Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325°.
- Grease and flour 12-cup bundt pan.
- Cake:.
- From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
- Mix flour, salt and baking soda.
- In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
- On low, beat in eggs, 1 at a time, and vanilla.
- Beat in flour mixture alternately with buttermilk.
- Fold in peel and juice.
- Spoon into pan.
- Bake 60 to 70 minutes or until cake tests done.
- Cool in pan 15 minutes, then invert onto rack.
- Frosting:.
- In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
- Beat in juice and vanilla.
- On high, beat until fluffy.
- Spread over cooled cake.