For an extra burst of lemon flavor, add 1 teaspoon of lemon extract to the batter. Ensure all ingredients are at room temperature for a smoother batter. To prevent the cake from sticking, grease the Bundt pan thoroughly with shortening or butter and dust with flour or use a baking spray with flour. If the top of the cake begins to brown too quickly, tent it loosely with foil during the last 15-20 minutes of baking. Store the cooled cake in an airtight container at room temperature for up to 3 days.
Lemon Cream Bundt Cake
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 35 mins
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SERVING12 People
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VIEWS25
Indulge in the lusciousness of this Lemon Cream Bundt Cake, a symphony of zesty lemon and creamy richness. A harmonious blend of cream cheese and bright citrus creates a moist, decadent treat that's simply irresistible. Drizzled with a tangy lemon glaze, it's the perfect balance of sweet and tart.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol63 mg
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Fiber1 g
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Protein6 g
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Saturated Fat7 g
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Sodium395 mg
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Sugar28 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). (5 minutes) Generously grease and flour a large Bundt pan to prevent sticking.
02
Step
3 mins
In a large bowl, using an electric mixer, blend the softened cream cheese and shortening until smooth and creamy. (3 minutes)
03
Step
2 mins
Gradually beat in the 1.25 cups of sugar until the mixture is light and fluffy. (2 minutes)
04
Step
2 mins
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. (2 minutes)
05
Step
1 mins
In a separate bowl, whisk together the flour, baking powder, and salt. (1 minute)
06
Step
4 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. (4 minutes)
07
Step
1 mins
Stir in the lemon zest until evenly distributed throughout the batter. (1 minute)
08
Step
1 mins
Pour the batter into the prepared Bundt pan, spreading evenly. (1 minute)
09
Step
47 mins
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. (45-50 minutes)
10
Step
2 mins
While the cake is baking, prepare the glaze: In a small bowl, whisk together the 0.33 cup of sugar and lemon juice until the sugar is completely dissolved. (2 minutes)
11
Step
30 mins
Once the cake is removed from the oven, let it cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. (30 minutes)
12
Step
5 mins
While the cake is still warm (but not too hot to handle), slowly drizzle the lemon glaze over the top, allowing it to soak into the cake. (5 minutes)
13
Step
10 mins
Let the glaze set before serving. (10 minutes)
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Rosario Davis
May 15, 2025Next time, I might try using brown butter for an even richer flavor.
Rylee Weber
May 14, 2025I added a handful of blueberries to the batter, and it was a delicious addition.
Amelie Barton
May 5, 2025The instructions were easy to follow, and the cake turned out perfectly. Thank you for sharing this wonderful recipe!
Eleanora Steuber
May 5, 2025This cake is divine! The cream cheese makes it so moist, and the lemon glaze is the perfect touch.
Palma Ward
Mar 24, 2025I've made this cake several times, and it's always a hit. It's become my go-to recipe for potlucks and gatherings.