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Lemon Cream Cheese Pound Cake
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4.95 from 17 votes

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. 
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Cakes, Dessert
Cuisine: American
Servings: 10 servings
Calories: 699kcal

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: 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