Creme de la Crumb · by Tiffany★ 4.5 (40)
Lemon Bundt Cake from Scratch
NUTRITION · PER SERVING95M COOK
CAL 22%·PRO 12%
CARBS 77G71% OF CAL
1G FIBER23G OTHER53G TOTAL SUGAR
FAT 13G27% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy lemon Bundt cake made from scratch with fresh lemon juice and sour cream. Topped with a creamy lemon-cream cheese glaze.
dessertamericanbaked good🥣 mixer🥄 saucepan🔥 ovenvegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 sticks butter (room temperature)
- 2 cups sugar (plus 2 tbsp)
- 4 large eggs
- ⅓ cup sour cream
- 6 unwaxed lemons (zested and juiced with the juice of 1 lemon set aside)
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 oz light cream cheese (at room temperature)
- 1 oz butter (at room temperature)
- ½ tsp lemon zest (approx 1/3 of a lemon)
- ½ tsp lemon juice
- 1 cup powdered sugar
At a glance
PER SERVING · TIME 95M
CAL 22%·PRO 12%
CARBS 77G71% OF CAL
1G FIBER23G OTHER53G TOTAL SUGAR
FAT 13G27% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 55m
- Sodium
- 176mg
- Total sugar
- 53g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 21mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.