This lemon cream cheese bundt cake is full of lemon flavor from fresh lemons and is dense, velvety, and topped with a cream cheese glaze.
This cake is packed with bright, fresh lemon flavor in every bite, thanks to fresh lemon juice and zest. The cake itself is dense yet velvety, with a rich, buttery texture that melts in your mouth.
To make it even better, it’s topped with a smooth and tangy cream cheese glaze that adds the perfect balance of sweetness and richness.
It is super easy to make and comes together in one bowl. It's perfect for you if you are a lover of lemon desserts!
It is also a great way to use ripe lemons and a way to use a lot of lemons if you have a lemon tree. Serve it next to a cup of coffee or tea for the perfect dessert.
For more bundt cake recipes, check out my nut cake, cinnamon bundt cake, lemonade bundt cake, and peach cobbler pound cake.
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Why this recipe works
- Amazing texture – this cake is dense yet velvety, with a rich, buttery crumb that melts in your mouth.
- Bright lemon flavor – made with fresh lemon juice and zest, it has the perfect balance of tangy and sweet in every bite.
- Lemon cream cheese glaze – this cake is topped with a silky smooth lemon cream cheese glaze. The smooth, tangy glaze adds an extra layer of richness and enhances the citrus flavor.
- Great way to use up lemons – if you have a bunch of lemons lying around, this cake is the perfect way to turn them into something delicious!
- Perfect all year long – whether it’s a summer picnic or a cozy winter dessert, this cake is refreshing and comforting no matter the season.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter that is at room temperature. You can use salted butter but make sure you skip the salt in the recipe.
Cream cheese- use full-fat cream cheese and place it at room temperature for about an hour before using it to make sure it is softened.
Eggs- you will need 5 eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice.
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cream cheese glaze
Powder sugar- you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Instructions
Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
In a large mixing bowl, add the room temperature butter, room temperature cream cheese, lemon zest, salt, and vanilla extract, and mix with an electric hand mixer until it's creamy.
Add the sugar and mix until well combined.
Add the lemon juice, and gradually add each egg at a time, mixing constantly until everything is well incorporated. The mixture should start to look smooth and slightly glossy.
Add the flour and mix it until it's just incorporated and no lumps of flour are visible.
Pour the batter into the prepared cake pan and bake in a 180c (350f) oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for about 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the lemon cream cheese glaze
In a bowl, whisk together room-temperature cream cheese, powdered sugar, fresh lemon juice, and a sprinkle of lemon zest and mix until smooth and pourable.
Drizzle the cream cheese glaze over the cooled cake, let it set, and enjoy!
Expert Tips
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Room temperature ingredients. Let your butter, eggs, and cream cheese come to room temperature before mixing. This ensures a smoother batter and even baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Cool before removing. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Removing it too soon can cause breakage.
- Let the cake cool before glazing. A warm cake will make the glaze run too much. Let it cool completely for a perfect drizzle effect.
- Don't overbake the cake to make sure it stays moist. Check the cake doneness with a skewer 5 minutes before the baking time ends.
Faq's
A Bundt cake stands out because of its ring-shaped pan, which helps it bake evenly with a golden, crispy crust. It’s usually denser than a regular cake and often just needs a glaze or powdered sugar instead of frosting!
Adding lemon juice to the cake batter adds flavor and reacts with baking soda or baking powder, making the cake lighter and fluffier. It also adds a slight tang and helps keep the cake moist!
Bundt cakes are super moist because their dense batter holds more moisture, and the pan’s shape helps them bake evenly. Many recipes also use sour cream, buttermilk, or butter for extra richness!
To successfully remove a Bundt cake from its pan, ensure it's well-greased and floured. After baking, let it cool in the pan for 10-15 minutes on a wire rack.
Gently tap the sides and invert it onto a plate or cooling rack. If needed, use a thin spatula to loosen any stubborn areas before lifting off the pan.
Storing
Store this cake at room temperature for up to 4 days. Store this cake in an airtight container so it won’t dry out.
Freezing
Start by letting it cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
Label the wrapped cake with the date, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the buttermilk with vegan buttermilk or plant-based milk and the cream cheese with vegan cream cheese.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Lemon extract- if you love an extra lemony taste, add a little lemon extract or an extra teaspoon of zest to the batter.
Loaf- you can bake this cake in two medium-sized loaf pans.
Serving Tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Strawberry sauce- top this cake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Berries- serve each slice of cake with fresh berries of your choice, like raspberries, blueberries, strawberries, blackberries, etc.
Equipment
- Bundt cake pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Electric hand mixer
- Stand mixer
More lemon desserts
Italian Lemon Cake- This moist and tender Italian lemon cake comes together in one bowl and is made with olive oil, and sour cream which creates a soft crumb.
Lemon Pie w/ Condensed Milk- This lemon pie with condensed milk is made with 2 ingredient graham cracker crust and filled with a sweet and tangy lemon filling.
Lemon Shortbread Cookies- These lemon shortbread cookies have a buttery and tender texture and a lemony flavor and are topped with a lemon glaze.
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If you liked this recipe
📖 Recipe
Lemon Cream Cheese Bundt Cake
Ingredients
For the cake
- 1 ½ cups Butter room temperature, unsalted
- 8 oz Cream cheese room temperature, full fat
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 ½ cups Granulated sugar
- ¼ cup Lemon juice
- 5 Eggs
- 3 cups Flour
For the lemon cream cheese glaze
- 3 tablespoon Cream cheese room temperature, full fat
- 1 ½ cups Powdered sugar
- 3 tablespoon Lemon juice
- ⅓ teaspoon Lemon zest
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- In a large mixing bowl, add the room temperature butter, room temperature cream cheese, lemon zest, salt, and vanilla extract, and mix with an electric hand mixer until it's creamy.
- Add the sugar and mix until well combined.
- Add the lemon juice, and gradually add each egg at a time, mixing constantly until everything is well incorporated. The mixture should start to look smooth and slightly glossy.
- Add the flour and mix it until it's just incorporated and no lumps of flour are visible.
- Pour the batter into the prepared cake pan and bake in a 180c (350f) oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for about 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the lemon cream cheese glaze
- In a bowl, whisk together room-temperature cream cheese, powdered sugar, fresh lemon juice, and a sprinkle of lemon zest and mix until smooth and pourable.
- Drizzle the cream cheese glaze over the cooled cake, let it set, and enjoy!
Notes
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Room temperature ingredients. Let your butter, eggs, and cream cheese come to room temperature before mixing. This ensures a smoother batter and even baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Place a plate or cooling rack over the top of your bundt pan and invert swiftly but gently to release the cake without damage.
- Cool before removing. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Removing it too soon can cause breakage.
- Let the cake cool before glazing. A warm cake will make the glaze run too much. Let it cool completely for a perfect drizzle effect.
- Don't overbake the cake to make sure it stays moist. Check the cake doneness with a skewer 5 minutes before the baking time ends.
Malinda says
Really moist and delicious lemon flavor.