Best Lemon Bundt Cake with Cream Cheese Frosting

thefreshcooky.com

rebeccalynnnr

1 cup salted butter, room temperature (if using unsalted butter increase salt by ⅛ teaspoon)

2 cups granulated sugar, I use all natural, cane sugar (reduce to 1 ¾ cups for high altitude)

1 cup buttermilk, see notes for how to make or replacements

¼ cup lemon juice, fresh squeezed, about 1 to 2 lemons

1 teaspoon vanilla extract, I love Rodelle

4 large eggs, room temperature

lemon zest, from 4 lemons

3 cups unbleached all-purpose flour, add 2 tablespoons for high altitude

1 teaspoon baking powder, reduce to ¾ teaspoon for high altitude

½ teaspoon baking soda

½ teaspoon kosher salt

subheading: Lemon Syrup:

½ cup granulated sugar, I used cane sugar, regular may be used

⅓ to ½ cup lemon juice, 3 to 4 large lemons

subheading: Lemon Cream Cheese Frosting:

½ cup butter, I used salted, room temperature

8 ounces cream cheese, room temperature, may use low fat

2 ½ to 3 cups powdered sugar

1 teaspoon vanilla extract, or use vanilla bean paste

pinch kosher salt

1 to 2 tablespoons lemon juice, fresh squeezed (about ½ large lemon)

1 large lemon zest

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