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.
Servings: 10 servings
Calories: 699kcal
Ingredients
Bundt Cake
- 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
Simple Lemon Syrup
- 1/4 cup (2 ounces, 57 ml) fresh lemon juice
- 1/2 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