Lemon cream cheese bundt cake is rich and delicious. This lemon cream cheese pound cake in a bundt pan recipe is so easy, but tastes like it took forever. Overflowing with delicious lemon flavor and covered in a delicious, sweet drizzle, this easy lemon cream cheese bundt cake recipe will have everyone begging for more - including you!
No cake makes a more delightful representation of springtime than a silky and bright lemon cream cheese bundt cake. If you love lemon, you will definitely enjoy this twist on an old favorite.
The cream cheese element in the cake is the ultimate luxury and it's incredibly easy to pull off. Without any more ado, here is how to bake an exceptionally creamy, light, and slightly tangy lemon bundt pound cake with cream cheese.
History of the Bundt Pan
A bundt cake is simply a shaped cake. This lemon bundt pound cake with the signature shape gets its name from the bundt pan used to make the cake itself.
The bundt pan was created by H. David Dalquist in 1950. He was the owner of Minnesota's Nordic Ware company, and he made the pan for the Hadassah Society, a group for Jewish women, that was headquartered in the same state.
The women wanted to recreate a traditional kugelhopf, which is a dense, ring-shaped cake. Mr. Dalquist got to work and created the first bundt pan.
He initially wanted to call the pan a bund pan, bund, a German word translating to "bond". No one knows exactly why the T was added to the name, but many speculate that he wanted to distance the name of the pan from a then German-American pro-Nazi group called Bund. Others suggest that is could have been related to trademark issues.
Demand for the pan grew slowly at first, but when a bundt cake placed second in the 17th annual Pillsbury Bake-Off, the demand skyrocketed. Suddenly, every woman in American wanted to try her hand at making a bundt cake.
Fast forward to today, and over 70 million homes have a bundt pan.
Choosing the Right Bundt Pan
Of all baking molds, you can purchase, bundt pans may be the most difficult choice you face. You have a lot to consider beyond the pretty design. Bundt pans do come in all kinds of gorgeous designs.
It may be a top priority for you. After all, lemon bundt pound cakes are decorative by nature, so the shape and design of the mold could be very important.
However, it's not the only thing you need to consider. There are all kinds of choices that affect how well your cream cheese lemon bundt cake (or any other bundt, for that matter) will cook.
Beyond the brilliant designs, there are also several materials your bundt pan could be made out of. Most have pros and cons, but the best choices are aluminum.
You especially should look for light-colored aluminum vs. dark aluminum. The reason for that is that the light-colored aluminum results in a cake that is less likely to be overdone on the outside.
Bundt pans made from other materials have drawbacks such as throwing off cook times, or difficulty maintaining their shape. Such is the case with stoneware or silicone respectively. Like stoneware, glass bundt pans can also be problematic.
Another thing you should definitely consider as you choose your bundt pan is the volume of the pan. It should fit the recipe your following.
Be careful not to use a pan that is either too big or too small. The batter should only fill the pan about ⅔ of the way. It's really important that it looks right after it bakes. So, you don't want it to be too recessed or overflowing.
Lemon Cream Cheese Bundt Cake
This is a classic lemon bundt pound cake recipe. It's rich, moist, so delicious, and it has a lovely shape to it. Of course, you can use any type of bundt pan shape you like.
The flavor of this lemon bundt pound cake is so delicious, but the shape is also what makes it a winner, as well. After all, bundt cakes are just as much fun to look at as they are to eat!
Ingredients
The list of ingredients for this bundt cake is quite short. As you'll soon see, the basic lemon cream cheese bundt cake is a very easy recipe. You only need a handful of ingredients, and you'll have most if not all of them in your kitchen already.
Cake Ingredients
- sugar
- butter, room temperature, softened
- package cream cheese, softened
- Juice of one lemon
- teaspoons vanilla extract
- salt
- eggs
- flour
Glaze Ingredients
- powdered or confectioners sugar
- lemon juice
Making the Lemon Cake
Making this easy lemon bundt pound cake recipe is as simple as the ingredient list. It only takes a few steps, and you'll have one delicious cake on your hands.
You'll find the full recipe, along with amounts and more specific directions, in the recipe card at the end of the post. The highlights below, however, will give you an idea of how simple this cream cheese bundt cake recipe really is.
- Heat oven to 325 degrees.
- Grease your bundt pan.
- Beat sugar, butter and cream cheese in a large bowl until light and fluffy.
- Next mix in the fresh lemon juice, vanilla, and salt.
- Add eggs one at a time, beating after each addition.
- Next, add in your flour and mix until just combined.
- Pour batter into prepared pan.
- Bake time is 1 hour 15 minutes to 1 hour 20 minutes or until a toothpick inserted in center comes out clean.
- Let cool for 10 minutes before removing from pan and letting cool completely.
- In a small bowl whisk together the glaze ingredients until smooth.
- Drizzle all over the cake and top the cake with lemon zest if desired.
How to Make a Lemon Cream Cheese Bundt Cake Batter From Scratch
It's all about layering. Making this altered, cream cheese lemon pound cake recipe is much, much easier than it should be. It tastes like it should take hours and tons of ingredients. It doesn't.
It takes only 8 very normal, very simple ingredients. The real key is when you add new elements to the mix. You start with a sweet and creamy base of butter, sugar and cream cheese.
Beat them using a handheld or stand electric mixer until you have a light fluffy mixture and then start flavoring with some lemon, vanilla, and salt. After that, you add eggs one by one. Beat the mixture each time you add an egg.
When all of the ingredients are well blended, mix in flour until combined. That process will result in the perfect, silky sweet, and bright lemon-flavored cream cheese bundt cake batter.
How to Make Glaze for This Easy Bundt Cake Recipe
One of the things I personally love about bundt cakes is that they take the pressure off of decorating. They already tend to be so stylish and even ornate. Extra decorating is never expected of bundt cakes.
Usually, you just drizzle some icing. That's another thing I love because icing for lemon pound cake in bundt pan is so easy to make. It only takes a lot of powdered sugar and a little bit of lemon juice.
I find that 2 cups is plenty to give the cream cheese bundt cake a really nice enamel of glossy icing.
How to Get the Cake Out of the Bundt Pan
One of the things you have to watch out for when you make this easy bundt cake recipe is all the potential for that cake to get stuck in the pan.
Bundt pans often have many nooks and crannies that the cake can easily get stuck on. Even worse, the bundt cake is bizarrely superficial, because you don't dress it up like a regular cake, so you can't cover up mistakes.
It's all there in the open. Even if you try to cover a mistake with icing, the icing lacks body to effectively do the job.
The solution is, of course, to grease the pan, but that isn't always enough. It also helps to make sure your bundt pan has a nonstick coating. But that isn't always enough either.
Some people use bundt pans with handles, which does help make it easier to flip since the pan needs to still be somewhat hot when you pop the cake out. All of this is great.
The most important thing is really making sure all the creases and crevices are well greased.
After that, it's most important that you remain patient and calm. Turn the cake over and give it a chance to come out. If it doesn't, try gently tapping it all around the edges to loosen the cake.
Even if that doesn't work you still should not panic. f you leave it for a few minutes alone, it will likely fall out as it continues to cool. Be patient. You don't want to ruin this delicious lemon cream cheese bundt cake.
How to Decorate Lemon Cream Cheese Bundt Cake
As we know and appreciate, decorating a bundt cake is relatively easy. However, there still is an art form to getting it to look just right. That kind of effortlessness takes grit and determination.
You could scrap the icing and just dust the cake with powdered sugar, but the icing really enhances the shape and the detail of the bundt cake design.
A simple drizzle of icing works best, but not all bundt cakes are alike. try your best to play into the design of the cake itself as you pour your icing in a zigzag pattern from end to end.
My pan has a spiral design, so I used that instead, creating gorgeous sheets of icing on each spiraled slope.
How to Store Cream Cheese Lemon Bundt Cake
Cream cheese lemon bundt cake needs to be refrigerated. You can also freeze it, but if you are going to do that and plan to heat it up, it's best not to put the icing on it.
The best way to enjoy a frozen cake is to let it come up in temperature slowly by moving it to the refrigerator. The leftover cake remains good when stored in an air-tight container for up to five days in the refrigerator or six months in the freezer.
Try This Lemon Cream Cheese Bundt Cake Today
This lemon cream cheese bundt cake is one of the easiest cakes you'll ever make. It's so rich and moist, and the lemon flavor really shines through.
When topped with its delicious lemon glaze, this lemon pound cake in bundt pan is a real winner. It's a classic dessert that's so easy to make and so much fun to eat.
Give this recipe a try for yourself, and I'm sure you and your family will agree that it's one of the most delicious cakes you've ever eaten.
If you follow the directions and pay attention the tips we talked about, you'll be enjoying one of the most delicious cakes you've ever made in no time. So give it a try and find out for yourself why I can't stop talking about it!
Lemon Cream Cheese Bundt Cake Video
Lemon Cream Cheese Bundt Cake
Equipment
- 9 or 10 inch bundt pan
Ingredients
- 3 cups sugar
- 1 ¼ cups butter, softened
- 1 pkg (8 oz) cream cheese, softened
- 1 lemon, juiced
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 large eggs
- 3 cups flour
Glaze Ingredients
- 2 cups powdered or icing sugar
- 2 tablespoons lemon juice
Instructions
- Heat oven to 325 degrees.
- Get out and measure all of your ingredients.
- Grease your bundt pan.
- Beat sugar, butter and cream cheese in large bowl until light and fluffy.
- Next mix in the lemon juice, vanilla and salt.
- Add eggs one at a time, beating after each addition.
- Next add in your flour and mix until just combined.
- Pour batter into prepared pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
- Let cool for 10 minutes before removing from pan and letting cool completely.
- In a small bowl whisk together the glaze ingredients until smooth.
- Drizzle all over cake and top the cake with lemon zest if desired.
- Enjoy every bite.
Nutrition
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