Shugary Sweets · by Aimee Shugarman
Lemon Bundt Cake Recipe
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 10%
CARBS 35G48% OF CAL
2G FIBER13G OTHER20G TOTAL SUGAR
FAT 15G46% OF CAL
7G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon Bundt cake with a cream topping and vanilla flavor. Light and easy to make, this cake is beautiful enough for dessert but also works as a breakfast treat.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup unsalted butter (melted)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs
- 2 cups powdered sugar
- 2/3 cup heavy whipping cream
- 2 lemons (zested)
- 1 teaspoon vanilla extract
- 1 Tablespoon fresh lemon juice
- Extra dusting of powdered sugar and splash of fresh heavy cream
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 10%
CARBS 35G48% OF CAL
2G FIBER13G OTHER20G TOTAL SUGAR
FAT 15G46% OF CAL
7G SAT8G 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
- 15m
- Cook
- 40m
- Sodium
- 64mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 64MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.