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 mins
Cook Time1 hour hr 20 minutes mins
Cooling Time10 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 12
Calories: 492kcal
- 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
Get Recipe Ingredients
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.
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