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–+ servings
A slice of lemon bundt cake with glaze on a white plate.
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4.60 from 10 votes

Lemon Cream Cheese Bundt Cake

This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It's got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious - it's the perfect summer cake! 
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake, cream cheese, Lemon, lemon cream cheese bundt cake
Servings: 16 slices
Calories: 478kcal

Equipment

Ingredients

For the Lemon Cake:

  • 3 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 1 TBS lemon zest
  • 2 TBS lemon juice (fresh squeezed)
  • 2 tsp vanilla extract
  • 1 cup sour cream (room temperature)
  • yellow food coloring

For the Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 TBS lemon zest
  • 1 tsp vanilla extract

For the Glaze:

  • 2 cups powdered sugar
  • 4-5 TBS whole milk

Instructions

For the Lemon Cake:

  • Preheat the oven to 325 degrees Fahrenheit. Spray a standard sized 10 inch bundt pan with nonstick spray, making sure to get into all the corners and crevices.
  • In a medium sized bowl, add the flour, baking soda, and salt, and whisk them together. Set it aside.
  • Add the butter and sugar to a stand mixer with a paddle attachment (or use a large bowl with a hand mixer) and mix them together until light and fluffy. Make sure to scrape down the sides.
  • Add the eggs one at a time, stirring them in fully before adding the next one.
  • Add in the lemon zest, lemon juice, and vanilla and mix to combine. Scrape down the bottom and sides of the bowl.
  • Add in half the flour mixture, and mix until just combined. Then add in half the sour cream, mix it in. Then repeat with the rest of the flour, then sour cream. Make sure to scrape the bowl with a rubber spatula to get everything included.
  • Add in the food coloring and mix it in well to your desired color, with no streaks. Set the batter aside.

For the Cream Cheese Filling:

  • In another medium bowl, whip the cream cheese until nice and smooth with a hand mixer, or stand mixer.
  • Add the sugar and stir until combined.
  • Add in the egg, lemon zest, and vanilla extract and mix it until it's smooth and combined.
  • Pour about half of the cake batter into the prepared bundt pan.
  • Spoon the cream cheese filling over the top of the cake batter, keeping it away from the edges and middle of the pan.
  • Add the remaining cake batter to the top, and smooth out the top evenly.
  • Bake the cake for 60 to 75 minutes, or until a toothpick comes out clean. A few moist crumbs are okay.
  • Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

For the Glaze:

  • When the cake is cool, make the glaze by whisking together the powdered sugar and milk in a medium sized bowl until smooth. Start with 4 TBS of milk and add more if needed. The glaze should be thick, but pourable.
  • Place the cake onto a cake stand, or serving plate. Pour the glaze evenly over the cake.
  • Let the glaze sit for about 30 minutes until it is set.
  • Slice it into slices and enjoy.

Video

Nutrition

Calories: 478kcal | Carbohydrates: 69g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 203mg | Potassium: 96mg | Fiber: 1g | Sugar: 50g | Vitamin A: 709IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg