Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, spooned and leveled
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1g) salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) milk or heavy cream
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the Bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, combine buttermilk, lemon juice, lemon zest, and vanilla extract.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour batter into the prepared Bundt pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined. Add the milk or heavy cream and vanilla extract and beat until light and fluffy.
  10. Once the cake is completely cool, pipe or spread the cream cheese frosting evenly over the cake.
  11. Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.