Go Back
+ servings
A plate with a fork and knife, with Lemon Buttermilk piece of cake
Print Recipe
5 from 1 vote

Lemon cake with vanilla cream cheese frosting

A delicious lemon pound cake soaked with syrup, and finished off with lemon creamcheese frosting,.This is the ultimate lemon pound cake!
Prep Time25 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 338.4kcal
Author: Amira


For the cake: Note1

  • 1 cup of unsalted butter.
  • 2 cup granulated sugar.
  • 1/2 cup sour cream.
  • 4 large eggs.
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon zest.
  • 3/4 cup buttermilk.
  • 2 Tablespoon lemon juice.
  • 3 cup flour.
  • 1 tablespoon baking powder.

For the simple syrup:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 Tablespoon honey
  • 1 Tablespoon lemon juice

For the cream cheese frosting:

  • 1 (8oz) package cream cheese. room temperature.
  • 1/4 cup butter.
  • 1 1/2 cup confectioners' sugar.
  • 1 teaspoon vanilla extract.
  • 2 Tablespoons lemon juice.
  • 2 teaspoons lemon zest.


Make the Cake batter:

  • Preheat your oven to 350F. Prepare a bundt cake by greasing it with nonstick cooking spray and dusting it generously with granulated sugar.
  • Mix the butter, sour cream and sugar using electric mixer until well combined, will take almost 5 minutes.
  • Add eggs, one egg at a time and beat.
  • Add vanilla powder and lemon zest and mix.
  • Add lemon juice and buttermilk then mix.
  • In a separate bowl, sift the flour and baking powder. Add the flour mixture gradually while mixing until all the flour disappears.
  • Pour the batter in the bundt pan. Bake for 40-50 minutes and do not open the oven door before 30 minutes have passed.
  • Cake is done when a toothpick inserted in the middle comes out clean.
  • Take the cake out and leave it on a wire racj for 10 minutes. Run a knife through the edges of the pan and invert into a serving plate.

Make the syrup:

  • Combine syrup ingredients on a saucepan and bring to a boil.
  • Brush the cake with the hot syrup until most of the syrup is absorber. Let the cake cool down completely.

Make the cream cheese frosting:

  • Beat cream cheese, butter, lemon juice, lemon zest, and vanilla extract together .
  • Add confectioners' sugar and beat until creamy.
  • Decorate the cake with the cream cheese frosting when it has cooled down.


Note1: All ingredients must be at room temperature.
This cake tastes better the next day, so you might want to make then cover, refrigerate then cover with icing before serving.
Please check the nutrition disclaimer policy.
Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories: 338.4kcal | Carbohydrates: 59.2g | Protein: 5.8g | Fat: 9.7g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Cholesterol: 72.7mg | Sodium: 170mg | Potassium: 86.5mg | Fiber: 0.9g | Sugar: 41.8g | Vitamin A: 8.8IU | Calcium: 9.2mg | Iron: 7.1mg