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Lemon Cream Cheese Bundt Cake

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.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Cooling Time10 minutes
Total Time1 hour 30 minutes
Servings: 12
Calories: 492kcal

Ingredients

  • 3 cups sugar
  • 1 ¼ cups butter, softened
  • 1 pkg (8 oz) cream cheese, softened
  • 1 lemon, juiced
  • 2 teaspoons vanilla extract
  • teaspoon salt
  • 6 large eggs
  • 3 cups flour

Glaze Ingredients

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

Calories: 492kcal | Carbohydrates: 94g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 214mg | Potassium: 79mg | Fiber: 1g | Sugar: 70g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg