Lemon Bundt Cakes

Lemon Cake: Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar mixed with the lemon zest until fluffy and light in color, about 2-3 minutes.

With the mixer on medium speed, add the eggs one at a time, combining well after each addition. Scrape the bowl well.

Sift together the flour, baking powder, baking soda, and salt. Combine the lemon juice, buttermilk, and vanilla. Alternate adding the flour and buttermilk mixtures, starting and ending with the flour. Mix until just combined after each addition and scrape down the bowl a few times during the process.

Divide the batter evenly between the four bundt pans. Bake for 25-30 minutes, or until the cake springs back to the touch or a toothpick comes out clean. If baking in a loaf pan, the baking time will be around 45 minutes.

Lemon Syrup: Combine the sugar and lemon juice in a saucepan. Cook on low until the mixture simmers.

Pour half of the hot lemon syrup over the cakes, as soon as they come out of the oven (before turning out of the pans). Let the cakes cool for 10 minutes then flip each bundt onto parchment and tap to gently remove from pans. Brush the tops of the cakes with the second half of the syrup. If using a loaf pan, you can pour all of the syrup over the top and sides to let it run to the bottom of the pan.

‍Lemon Cream Cheese: Combine the cream cheese and butter with an electric mixer until well combined and smooth with no lumps remaining gin. Add the powdered sugar, lemon zest, and lemon juice mixing just until fully combined.

Warm up the Lemon Cream Cheese in the microwave in 20-second increments, stirring in between until it reaches a pourable, glaze-like consistency. Drizzle the icing over the cakes, top each with a fresh lemon slice, and enjoy!