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Anniversary Bundt® Pan

Anniversary Bundt® Pan

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Lemon Cream Cake

4.5 based on 2 reviews

PREP: 30 MINUTES

COOK: 30 MINUTES

SERVINGS: 8 SERVINGS

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Ingredients

  • Cake:
  • 1 3/ 4 cups sugar
  • 1 1/ 3 cups buttermilk
  • 2/ 3 cup butter, softened
  • 1/ 3 cup sour cream
  • 3 eggs
  • 2 1/ 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/ 2 teaspoon baking soda
  • 1 teaspoon lemon extract
  • 3/ 4 teaspoon salt
  • 3 cups all-purpose flour
  • Lemon Whipped Cream:
  • 1 1/ 2 cups heavy whipping cream
  • 1/ 3 cup powdered sugar
  • 1 1/ 2 teaspoons grated lemon peel
  • fresh berries

Directions

Heat oven to 350 degrees F (175 degrees C) Grease and flour pan; set aside. In large bowl, mix sugar, butter, eggs, vanilla and lemon  extract; beat 3 minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often, until well combined. Pour batter evenly in pan, filling only 3/4 full. Bake 40-50 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.

When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with electric mixer on high speed until stiff. Serve cake with whipped cream and fresh berries.

Read Recipe Reviews

    This lemon cream cake is delicious! I love the whipped cream with the lemon zest. My Daddy says this cake is his favorite, and it’s so good that he could eat it any time of the day – even breakfast. You can’t go wrong when the recipe calls for buttermilk and sour cream!

    The cake tasted great, with a nice texture. It does not have a fine enough “Crumb” to show the details in the fancier bunt pans (I used the Stadium pan for this recipe, and there was enough left over for a couple of cup-cakes.)

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Product Used In This Recipe

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Anniversary Bundt® Pan

Anniversary Bundt® Pan

SEE PRODUCT