Lemon Cream Bundt Cake


The weather has been unusually warm lately here in Florida. I know, I know...I have no room to complain when it's been snowing and freezing for our northern friends. But it definitely doesn't feel like winter here in Florida but much more like summer. The temps have been peaking close to 90F here lately!


 So I figured I'd embrace the sunny and warm weather by making this light and refreshing Lemon Cream Cake to welcome spring/summer. It is super moist, sweet, and has a mild lemon flavor for that perfect citrus bite. I top it with my fresh lemon sweet glaze, sliced strawberries, and a side of fresh whipped cream and it doesn't get much better than that!

I don't know about you but I have kids with all different taste buds. It seems like when one child likes one thing, the other despises it. There are only a few foods that they all equally enjoy, and they are pretty much sweets! *ugh* One thing is for certain, they all love this cake! My 8 year old especially enjoys it, then again, he and I are the ones that indulge in my key lime tart all by ourselves! He has tart taste buds like myself. However, because of it's light lemon fragrance, my daughter absolutely loves it too! It's a win-win for all! Try it out and I bet your family will enjoy it as well.

Here's to an early start to spring! Time for bikinis, the beach, and this lemon cream cake!

 I'm sure your family will too. You can add absolutely any fruit you desire. I happen to choose Strawberries this time around. But feel free to add any berry you'd like. They all pair well with this cream cake.
Yield: 10-12 slices

Lemon Cream Bundt Cake

This fresh lemon cream cake is filled with a zesty lemon flavor but perfectly moist. When topped with fresh cut strawberries and homemade whipped cream, it's the perfect refreshing dessert!
prep time: cook time: total time:

ingredients

Lemon Cream Bundt Cake
  • 2 sticks unsalted butter (I use organic)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large organic eggs
  • 1 teaspoon vanilla extract or I use Nielsen Massey Vanilla Bean Paste
  • 1 tablespoon fresh grated meyer lemon zest
  • 2 Tablespoons of fresh lemon juice
  • 1 cup sour cream (I use Horizon Organic)
  • 2 1/2 cups organic all purpose flour (I use King Arthur)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Glaze: 
  • 1 cup confectioners sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • *small amount of milk if needed (usually 1 Tablespoon)

instructions

  1. Preheat oven to 350F (I use Convection)
  2. Generously grease and flour (tapping out excess) Bundt pan. ( I Use flour-baking spray). Whisk the flour and baking powder in a separate bowl and set aside.
  3. Add butter and both sugars to stand mixer and beat until light and fluffy, about 2-3 minutes. Add the eggs, one at a time until incorporated. Add vanilla, lemon juice and lemon zest and mix. Slowly incorporate flour mixture a little at a time, being careful not to overmix the batter while alternating with sour cream mixture. 
  4. Pour mixture in Bundt pan, leveling off the top. Bake in middle rack of oven for 40-45 minutes or until tester comes to clean.  Place on wire rack to cool for 20 minutes before turning out on cake plate. Finish it off with fresh lemon glaze poured over the top. Add sliced strawberries and fresh whipped cream on top. Enjoy!
  5. *While baking, mix the confectioners sugar, lemon juice, and zest together. Slowly add milk until desired consistency is reached. 
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