This Luscious Double-Cream Lemon Bundt Cake has a rich, buttery, and wonderfully moist texture with a refreshing lemon flavor! For Lemon Cake lovers, this is an upgrade version of heaven. For cheesecake lovers, welcome home! Additionally, this cake contains Cream Cheese and Sour Cream—a real double delight that further enhances the Lemon flavor with a soft and creamy texture. What a truly delight!
This Lemon Cake is simple and quick to make with only the basic skills required. The ingredients are probably already in your fridge, which makes it a perfect quick dessert idea on a busy or a lazy day! This Luscious Double-Cream Lemon Bundt Cake is a perfect choice! Moreover, if you are a big Lemon Cake lover like me, you can also check out my Dreamy Lemon Yogurt Cake recipe!
HOW TO MAKE THIS LEMON BUNDT CAKE
I hope this artsy Luscious Double-Cream Lemon Bundt Cake will become one of your new favorites. Happy baking! Why not make this your to-do recipe for this coming weekend?
MORE DESSERT RECIPES:
Rich and Tangy Lime Cheesecake
Easy Mini Matcha and Chocolate Cheesecake
Epic 30-Layer Chocolate Crepe Cake
Luscious Double-Cream Lemon Bundt Cake
Ingredients
- 200 g salted Butter, room temperature (or, if unsalted, add 1 tsp salt)
- 200 g granulated Sugar
- 200 g Cream Cheese, room temperature
- 200 g Sour Cream
- 200 g Cake Flour (or All-purpose Flour)
- 3 Eggs
- 1.5 tsp Vanilla Paste or Extract
- 1 large Lemon (2 tbsp Juice + 1 tbsp Zest)
- 1.5 tsp Baking Powder
- 1 tsp Baking Soda
- some Butter for greasing the pan
- a little Flour for preparing the pan
- some Powdered Sugar
- a few Strawberry slices
- a few large, whole Mint Leaves
Instructions
- Preheat the oven to 350°F (180°C).
- Butter and flour an 8-10 cup (2-2.5 liter) Bundt cake pan and set aside.
- Sift the Cake Flour, Baking Powder, and Baking Soda into a large bowl. Set aside.
- In a large mixing bowl, use a hand mixer to combine the Butter and Sugar into a creamy texture. Add the Cream Cheese and Sour Cream and mix for about 5 minutes until fluffy.
- Add one Egg at a time, mixing well.
- Add Vanilla Paste or Extract, Lemon Zest and Juice, mixing until well combined.
- Add half of the Flour Mixture until well combined, then add the rest into a smooth consistency, about 1 minute max. Do not overmix!
- Pour into the buttered and floured Bundt pan. I prefer old-school ceramic cake pans, but the results are equally as good with modern metal pans of any shape. Bake for at least 50 minutes. The cake should be fully set according to the clean toothpick test!
- Run a knife around the cake just in case it stuck slightly to the pan. Cool for 15-20 minutes before turning the cake onto a wire rack for further cooling.
- Dust with Powdered Sugar and decorate with Raspberry, Blackberry, or Strawberry slices, and Mint Leaves.
Notes
- I highly recommend that you follow the recipe instructions carefully to ensure the success of the cake. It is important to butter generously and flour the cake pan (Bundt pan) which makes the cake easy to turn out of the pan after baking.
- Additionally, make sure to mix the Butter, Sugar, Cream Cheese and Sour Cream together into a soft and fluffy texture before adding the Flour. When you add the Flour, only mix for a minute or less to combine. Do not overmix!
- The baking time can vary according to the oven you use but mine does the trick in 50-55 minutes. Make sure to give it a toothpick test at the end! If the toothpick comes out clean, then the cake is ready.
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