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Lemon cream cheese pound cake on a wood plate.

Lemon Cream Cheese Bundt Cake

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
chill time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 586 kcal

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.

Nutrition

Calories: 586kcalCarbohydrates: 83gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 152mgSodium: 377mgPotassium: 109mgFiber: 1gSugar: 43gVitamin A: 1113IUVitamin C: 5mgCalcium: 47mgIron: 2mg
Keyword Lemon Cream Cheese Bundt Cake
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