Lemon Cake With Nutella Cream Cheese Frosting

Lemon Cake With Nutella Cream Cheese Frosting

What can I say?  This cake is delicious!


2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Butter

1 1/4 Cups Sugar

3 Eggs

3/4 Cup Milk

1 Teaspoon Vanilla Extract

2 Teaspoons Lemon Extract

Preheat your oven to 350° F.  Grease and flour a Bundt cake pan and set aside.  In a large size bowl, combine the flour, salt, sugar and baking powder.  Add the milk, butter, eggs and vanilla and lemon extract.  Beat on a low speed with an electric mixer until combined.  Beat for another minute on medium speed, but don’t over beat.  Place in the oven and bake for 35 minutes until done.  When you insert a wooden toothpick near the center is should come out clean.  When done remove from the oven and cool in the pan, on a wire rack, for 20 minutes.   Loosen the sides of the cake and invert onto a cake plate.  Cool for 20 to 30 minutes. Frost with Nutella Cream Cheese Frosting. Serves 8


Nutella Cream Cheese Frosting


1 Cup Nutella Spread

8 Ounces Cream Cheese

1/2 Cup Butter

1/2 Cup Powdered Sugar

Let the cream cheese, Nutella and butter sit in a bowl at room temperature for about an hour or until softened.  Beat with a mixer.  Add the vanilla extract.  Beat until fluffy.  Slowly add the powdered sugar.  Keep on beating until you get a very smooth texture.  Frost your cooled cake. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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