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    Home » Recipes » Cakes

    Home » Recipes » Cakes

    Lemon Cream Cheese Bundt Cake

    By Chula King · December 11, 2017 · Updated April 9, 2021 4 Comments

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    Lemon Cream Cheese Bundt Cake

    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. 

    Lemon Cream Cheese Bundt Cake

    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
    Contents show
    1 Ingredients for Lemon Cream Cheese Bundt Cake:
    2 Making the Batter for the Lemon Cream Cheese Bundt Cake:
    3 Finishing the Lemon Cream Cheese Bundt Cake:
    4 Lemon Cream Cheese Bundt Cake
    4.1 Ingredients
    4.1.1 Bundt Cake
    4.1.2 Simple Lemon Syrup
    4.1.3 Lemon Glaze
    4.2 Instructions
    4.2.1 Bundt Cake
    4.2.2 Simple Lemon Syrup
    4.2.3 Lemon Glaze
    4.3 Nutrition

    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.

    Ingredients for Lemon Cream Cheese Bundt Cake

    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.

    Adding Vanilla Extract

    After that, I added the eggs, 2 at a time, and continued beating the mixture.

    Adding the Eggs

    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.

    Adding the Flour

    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.

    Pouring Batter into Bundt Pan

    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.

    Cake Before and After Being Baked

    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. Once the cake had cooled completely, I drizzled on a lemon glaze made with confectioners’ sugar and fresh lemon juice.

    Finishing the Cake

    The cake was absolutely delicious. It was rich, moist, and had the perfect combination of sweet and tart. Yum!

    Lemon Cream Cheese Bundt Cake

    Lemon Cream Cheese Bundt Cake

    Lemon Cream Cheese Bundt Cake

    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. 
    5 from 4 votes
    Print Pin Rate
    Course: Cakes, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 35 minutes
    Servings: 10 servings
    Calories: 699kcal
    Author: Chula King

    Ingredients

    Bundt Cake

    • 1-½ 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
    • ¼ cup (2 ounces, 57 ml) fresh lemon juice
    • 1 Tablespoon lemon zest
    • 1-½ teaspoons vanilla extract
    • ¼ teaspoon salt
    • 6 large eggs room temperature
    • 3 cups (15 ounces, 425 grams) cake flour

    Simple Lemon Syrup

    • ¼ cup (2 ounces, 57 ml) fresh lemon juice
    • ½ cup (3.5 ounces, 99 grams) granulated sugar

    Lemon Glaze

    • 2 cups (8 ounces, 227 grams) confectioners' sugar
    • 3 to 4 Tablespoons fresh lemon juice

    Instructions

    Bundt Cake

    • 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.

    Simple Lemon Syrup

    • 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.

    Lemon Glaze

    • 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.

    Nutrition

    Calories: 699kcal | Carbohydrates: 123g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 251mg | Potassium: 117mg | Sugar: 94g | Vitamin A: 730IU | Vitamin C: 5.5mg | Calcium: 45mg | Iron: 0.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Cakes

    Reader Interactions

    Comments

    1. Natalie says

      December 12, 2017 at 5:38 am

      This cake looks so good! I love combining cream cheese and citrus – it looks ans sounds delicious ♥

    2. c2king says

      December 12, 2017 at 6:46 am

      Thanks! It tastes incredible.

    3. Chris says

      January 24, 2021 at 8:06 am

      No baking soda or powder??? Afraid to make it.

    4. Chula King says

      January 24, 2021 at 2:41 pm

      Believe it or not – there is neither baking soda nor baking powder!

      Chula

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