Ingredients
- For the cake:
- 2 sticks of unsalted butter, softened
- 2¼ cups granulated sugar, divided
- 4 large eggs
- ⅓ cup finely grated lemon zest
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup freshly squeezed lemon juice, divided use
- ¾ cup buttermilk
- 2 teaspoons pure vanilla extract
- cooking spray
- For the frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons of butter
- 2 tablespoons of milk
- 2 cups of powdered sugar
- Optional garnishes: lemon zest, raspberries and mint sprigs
Recipe Description
You’ll need quite a few lemons for this cake – the batter is loaded with lemon zest and after the cake comes out of the oven it gets doused in a lemon syrup that adds another layer of flavor. The cream cheese frosting can be whipped up in under 5 minutes and adds the perfect finishing touch. The garnishes are optional but I feel like they really turn this lemon bundt cake into an elegant dessert.
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