Brighten your holiday season with this rich and moist Lemon Cream Cheese Bundt Cake. It feels like springtime, and tastes amazing under a layer of lemon glaze.
This year, we had a huge crop of Meyer Lemons – more than we’ve ever had. I decided to use some of the lemons to make his bundt cake. It is Susan’s favorite lemon pound cake, and one that I’ve been making for years. I’ve never been disappointed by it!
If you’re in the mood for a Bundt Cake, you should try one of these other awesome bundt cakes:
- Halloween Surprise Bundt Cake
- Easter Surprise Lemon Bundt Cake
- Mardi Gras Lemon Bliss Bundt Cake
- Pumpkin Bundt Cake
Ingredients for Lemon Cream Cheese Bundt Cake:
I used the following ingredients for this delicious cake: Unsalted butter, cream cheese, granulated sugar, fresh lemon juice, lemon zest, vanilla extract, salt, eggs, and cake flour.
Making the Batter for the Lemon Cream Cheese Bundt Cake:
First, I creamed the butter until it was light and fluffy. This took about 5 minutes. Then, I added the cream cheese, and continued beating the mixture for another 2 minutes or so. Next, I added the sugar, and continued beating the mixture until it was light and fluffy. This took another 3 minutes. I added the lemon juice, lemon zest vanilla extract, and salt, and beat the mixture until everything was well incorporated.
After that, I added the eggs, 2 at a time, and continued beating the mixture.
Finally, I added the flour, and beat the mixture on low just until the flour started to be incorporated. At that point, I switched to a silicon spatula, and carefully continued folding the flour into the batter.
Finishing the Lemon Cream Cheese Bundt Cake:
Once the flour was incorporated, I transferred the batter to a bundt pan which I had sprayed with a non-stick baking spray.
I leveled out the batter in the pan, and gave the pan several taps on the counter top to release any air bubbles. Then, I popped it into a preheated 350° F oven for 1 hour and 20 minutes. The cake was golden brown and had started to pull away from the sides of the pan.
After I took the cake out of the oven, I inverted it onto a wire cooking rack that I had set over a rimmed baking sheet. It came right out of the pan. While the cake was still hot, I brushed it all over with a simple lemon syrup that I made by heating together lemon juice and sugar. I removed the cake from the oven, and turned it onto a wire rack set in a foil lined baking sheet. After letting the cake cool for about 10 minutes, I brushed it all over with a simple syrup made with lemon juice and sugar. Once the cake had cooled completely, I drizzled on a lemon glaze made with confectioners’ sugar and fresh lemon juice.
The cake was absolutely delicious. It was rich, moist, and had the perfect combination of sweet and tart. Yum!
- 1-1/2 cups (12 ounces, 340 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 3 cups (21 ounces, 879 grams) granulated sugar
- 1/4 cup (2 ounces, 57 ml) fresh lemon juice
- 1 Tablespoon lemon zest
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 6 large eggs room temperature
- 3 cups (15 ounces, 425 grams) cake flour
- 1/4 cup (2 ounces, 57 ml) fresh lemon juice
- 1/2 cup (3.5 ounces, 99 grams) granulated sugar
- 2 cups (8 ounces, 227 grams) confectioners' sugar
- 3 to 4 Tablespoons fresh lemon juice
Preheat oven to 350º F. Spray 10-inch Bundt pan with non-stick baking spray. Set aside.
- Using electric mixer, cream butter in large bowl until light and fluffy, about 5 minutes. Add cream cheese and beat until well combined, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, lemon zest, vanilla extract and salt; beat until well combined. Add eggs, 2 at a time; beat until combined. Add flour; beat on low just until flour starts to be incorporated. Continue folding in flour with silicon spatula just until all flour is incorporated.
- Spoon batter into prepared pan; smooth top and tap on counter several times.
- Bake until tester inserted near center comes out clean, about 1 hour and 20 minutes.
- Remove from oven and invert onto a wire rack set in foil lined baking sheet.
Combine sugar and lemon juice in small bowl. Microwave on high for 45 seconds to a minute, until sugar has dissolved. Brush syrup over hot cake. Allow to cool completely.
Mix confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes.
- Yield: 8 to 10 servings.