Go Back
+ servings
Lemon Cream Cheese Pound Cake
Print Recipe
4.93 from 13 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 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Cakes, Dessert
Cuisine: American
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