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.
Equipment
- Bundt cake pan
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 350ºF. Spray 10-inch Bundt pan with non-stick baking spray. Set aside.
- Using an electric mixer, cream butter in a 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, two at a time; beat until combined. Add flour; beat on low just until flour starts to be incorporated. Continue folding in flour with a rubber spatula just until all flour is incorporated.
- Spoon batter into prepared pan; smooth top and tap on the counter several times.
- Bake until a tester inserted near the center comes out clean, about 1 hour and 20 minutes.
- Remove from the oven and invert onto a cooling rack set in a foil-lined baking sheet.
Simple Lemon Syrup
- Combine sugar and lemon juice in a small bowl. Microwave on high for 45 seconds to a minute until sugar has dissolved. Brush syrup over the hot cake. Allow to cool completely.
Lemon Glaze
- Mix confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle over the cake, allowing the glaze to drip down the sides. Let stand until glaze sets, about 30 minutes.
- Yield: 8 to 10 servings.
Nutrition
Calories: 699kcalCarbohydrates: 123gProtein: 9gFat: 20gSaturated Fat: 11gCholesterol: 147mgSodium: 251mgPotassium: 117mgSugar: 94gVitamin A: 730IUVitamin C: 5.5mgCalcium: 45mgIron: 0.9mg
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