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.
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
- 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
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