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Lemon Cream Cheese Bundt Cake Recipe

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4.3 from 13 reviews

This Lemon Cream Cheese Bundt Cake features a moist and tender lemon-flavored cake with a luscious cream cheese filling, all topped with a smooth vanilla glaze. Perfectly brightened with fresh lemon zest and juice, this dessert is a classic crowd-pleaser, ideal for gatherings or a delightful treat any time of year.

Ingredients

Lemon Cake:

  • 3 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 1 TBS lemon zest
  • 2 TBS lemon juice (fresh squeezed)
  • 2 tsp vanilla extract
  • 1 cup sour cream (room temperature)
  • yellow food coloring (to desired color)

Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 TBS lemon zest
  • 1 tsp vanilla extract

Glaze:

  • 2 cups powdered sugar
  • 4-5 TBS whole milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Spray a standard 10-inch bundt pan thoroughly with nonstick spray, ensuring all corners and crevices are well-coated for easy release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Scrape down the sides intermittently to fully incorporate.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  5. Incorporate Flavorings: Mix in the lemon zest, fresh lemon juice, and vanilla extract thoroughly. Scrape the bowl to incorporate all ingredients evenly.
  6. Combine Flour and Sour Cream: Add half of the dry flour mixture to the wet ingredients and mix until just combined. Then mix in half of the sour cream. Repeat with the remaining flour and sour cream, mixing until just combined each time and scraping the bowl to ensure even mixing.
  7. Add Food Coloring: Stir in yellow food coloring until the batter reaches your desired hue with no streaks visible. Set the batter aside.
  8. Prepare Cream Cheese Filling: In a separate medium bowl, whip the softened cream cheese until smooth using a hand or stand mixer. Add the sugar and blend until combined. Then beat in the egg, lemon zest, and vanilla extract until the filling is smooth and fully mixed.
  9. Assemble Cake: Pour about half of the lemon cake batter into the prepared bundt pan and spread evenly.
  10. Add Cream Cheese Layer: Carefully spoon the cream cheese filling over the batter in the pan, keeping it away from the edges and center to avoid seepage.
  11. Top with Remaining Batter: Pour the remaining cake batter over the cream cheese filling and smooth the top evenly with a spatula.
  12. Bake Cake: Place in the oven and bake for 60 to 75 minutes. Check doneness by inserting a toothpick; it should come out clean with a few moist crumbs acceptable.
  13. Cool Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  14. Make Glaze: When the cake has cooled, whisk together powdered sugar and 4 tablespoons of whole milk in a medium bowl until smooth. Add more milk, one tablespoon at a time, if needed to achieve a thick yet pourable consistency.
  15. Glaze Cake: Place the cake on a cake stand or serving plate and evenly pour the glaze over the top, allowing it to drip down the sides.
  16. Set and Serve: Allow the glaze to set for about 30 minutes. Once set, slice and serve your delicious lemon cream cheese bundt cake.

Notes

  • Ensure all ingredients like butter, sour cream, and cream cheese are at room temperature for smooth mixing and better texture.
  • The cream cheese layer should be kept away from the edges to prevent it from leaking out during baking.
  • If you prefer a stronger lemon flavor, increase the lemon zest by 1 teaspoon.
  • Use fresh lemon juice for the best taste.
  • Glaze consistency can be adjusted by adding milk slowly to avoid making it too thin.
  • Allow cake to cool thoroughly before glazing to prevent the glaze from melting.

Find it online: https://cookedbysarah.com/lemon-cream-cheese-bundt-cake-recipe/