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    Home » Recipes » Cakes

    Lemon Cream Cheese Bundt Cake

    By Chula King · July 16, 2022 · Updated September 20, 2022 18 Comments

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    Lemon Cream Cheese Bundt Cake

    Brighten your day with this rich and moist Lemon Cream Cheese Bundt Cake. It feels like springtime and tastes amazing under a layer of luscious lemon glaze. 

    Lemon Pound Cake,

    This is Susan’s favorite lemon pound cake and one that I’ve been making for years. I’ve never been disappointed by it. Neither will you!

    Ingredients: Here’s What You’ll Need For This 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.

    Here’s How I Made the Batter

    1. 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.

    Then I added the cream cheese and continued beating the mixture for another 2 minutes or so.

    Beating butter and cream cheese together.
    1. Next, I added the sugar and continued beating the mixture until it was light and fluffy. This took another 3 minutes.
    Adding sugar to butter and cream cheese mixture.
    1. I added the lemon juice, lemon zest, vanilla extract, and salt, and beat the mixture until everything was well incorporated.
    Adding vanilla extract to the batter.
    1. After that, I added the eggs, 2 at a time, and continued beating the mixture.
    Adding eggs to batter.
    1. 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.
    Folding in 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.

    Adding batter to Bundt pan.

    I leveled out the batter in the pan and gave the pan several taps on the countertop to release any air bubbles. Then, I popped it into a preheated 350°F oven for 1 hour and 20 minutes.

    Lemon Cream Cheese Bundt Cake Ready for Oven.

    After 1 hour and 20 minutes, the cake was golden brown. Also, the cake had started to pull away from the sides of the pan, indicating that it was done.

    Lemon Bundt Cake out of oven on a wire rack.

    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.

    Brushing lemon syrup on hot Bundt cake.

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

    Adding Glaze to cake.

    The Lemon Cream Cheese Bundt Cake was delicious. It was rich, moist, and had the perfect combination of sweet and tart. Yum!

    Frequently Asked Questions

    How is cake flour different from all-purpose flour?

    Cake flour is made from softer wheat that is ground extra fine compared to all-purpose flour which tends to have a denser and tougher texture. In addition, the protein content of cake flour is lower than that of all-purpose flour. Therefore, cakes made with cake flour will have a tender texture.

    Can you substitute all-purpose flour for cake flour?

    Even though the two types of flour are different, you can substitute all-purpose flour for cake flour. When substituting a cup of all-purpose flour for a cup of cake flour, remove two tablespoons of the all-purpose flour and replace it with two tablespoons of cornstarch.

    Why brush the cake with the simple lemon syrup?

    Brushing the cake with simple lemon syrup allows the liquid to soak into the cake. This adds extra moisture to the cake and provides an added lemony sweetness.

    Other Bundt Cakes That You’ll Love

    If you’re a fan of Bundt cakes, you should check out these amazing Bundt cake recipes.

    • Halloween Surprise Bundt Cake
      Halloween Surprise Bundt Cake
    • Easter Surprise Lemon Bundt Cake
      Easter Surprise Lemon Bundt Cake
    • Lemon Bliss Mardi Gras Cake
      Mardi Gras Lemon Bliss Bundt Cake
    • Featured Pumpkin Bundt Cake
      Pumpkin Bundt Cake

    I first posted this amazing recipe on December 11, 2017. Since then, I’ve made this cake a number of times. This update contains improved text and photographs, but the same great recipe.

    I hope you liked this recipe for Lemon Cheese Bundt Cake as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Lemon Cream Cheese Pound Cake

    Lemon Cream Cheese Bundt Cake

    Brighten your days with this rich and moist Lemon Cream Cheese Bundt Cake. It feels like springtime, and tastes amazing under a layer of lemon glaze. 
    4.94 from 16 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, 595 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.

    More Cakes

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      Mini-Green Velvet Bundtlets
    • Bite-Sized King Cakes.
      Bite-Sized King Cakes
    • Adding frosting to red velvet cupcake.
      Red Velvet Cupcakes with Cream Cheese Frosting
    • Irish Apple Cake

    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

    5. Sally says

      August 12, 2022 at 7:13 am

      Can’t wait to try it

    6. Kate says

      August 17, 2022 at 11:36 am

      Could I freeze 1/2 of this for a few days after baking (& applying the simple syrup)?

    7. Mark Leveene says

      August 18, 2022 at 3:57 pm

      4 stars
      Great cake. Everyone loved it. Just one comment regarding the weight of the sugar in the cake recipe. 3 cups of sugar is indeed 21 oz but the metric weight, 879 grams, is incorrect. 879 grams is 31 oz, not 21.

    8. Chula King says

      August 19, 2022 at 8:15 am

      Thanks so much for letting me know Mark. I’ve made the correction!

      Chula

    9. Chula King says

      August 19, 2022 at 8:15 am

      Kate,

      Freezing half of the cake shouldn’t be a problem at all.

      Chula

    10. Carol Fordon says

      August 20, 2022 at 1:22 pm

      Your recipe was in our local paper and I just put it in the oven. However my paper’s recipe called for 2 cups of sugar and your website had 3 cups of sugar.
      Which is it? I hope the 2 cups are enough as I would hate to waste all those ingredients.

    11. Carol Fordon says

      August 20, 2022 at 1:26 pm

      Your recipe was in our local paper and I just put it in the oven. However my paper’s recipe called for 1cup less of sugar than your recipe on the website calls for. Which is it?

    12. Chula King says

      August 20, 2022 at 8:01 pm

      Carol,

      The correct amount of sugar is three cups.

      Chula

    13. Jackie Rozier says

      September 05, 2022 at 5:34 pm

      5 stars
      Just baked your cake from recipe in local newspaper. Used 2 cups sugar. The cake got really brown on sides and pulled away from pan; however, top was only lightly brown and when tested, my toothpick came out clean! I removed it from oven, afraid the sides would burn. When I removed from pan, it looked great when I sliced it. There is a small area around the bottom of the cake (bottom of pan) that looked as though not cooked well. Thoughts? In any event the cake is delish!! I plan to make it again next weekend!

    14. Chula King says

      September 05, 2022 at 7:50 pm

      Jackie,

      I’m so glad that the cake turned out for you. Actually, the recipe in the paper had a misprint. It should have indicated 3 cups of sugar, not 2 cups of sugar. My guess is that with 2 cups of sugar, the lemon taste is more pronounced. Even with 2 cups of sugar, I don’t know why there would be an area around the bottom of the pan that didn’t look as though it was cooked well, especially if the rest of the cake was well cooked.

      At any rate, I’m glad that the recipe worked with 2 cups of sugar!

      Chula

    15. Marcy Caritj says

      October 26, 2022 at 3:06 pm

      I recently made this cake and poured it into a 12 cup bundt pan. While cooking it flowed over the top of the pan and there was smoke everywhere. It tasted wonderful, even though it came out in pieces. Wonder what could have caused the overflow.

    16. Chula King says

      October 26, 2022 at 5:32 pm

      Oh my gosh, Marcy – I’m so sorry.

      The only thing that I can think of that might cause the batter to overflow is beating the eggs too much. I’ve made this cake a number of times and never had a problem with the batter overflowing.

      Chula

    17. RITA says

      December 16, 2022 at 7:44 pm

      I have Meyer lemons from a friend’s tree. These are very juicy, but they are not as tart as other lemons, like the ones in the grocery. I would like to use the Meyer lemon juice in your recipe. Have you had any experience using juice from Meyer lemons with this recipe?

    18. Chula King says

      December 16, 2022 at 8:25 pm

      Rita,

      I think that the Meyer lemons would work well in this recipe!

      Chula

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