Description
Make this Lemon Cream Cheese Bundt Cake! Moist, tangy, and creamy with a luscious filling. A perfect dessert for any occasion.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk (if needed for consistency)
Instructions
Step 1: Preheat and Prepare the Bundt Pan
Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan with butter and flour or non-stick baking spray.
Step 2: Prepare the Cake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream.
Step 3: Prepare the Cream Cheese Filling
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
Step 4: Assemble the Cake
- Pour half of the cake batter into the prepared Bundt pan.
- Spoon the cream cheese filling evenly over the batter, avoiding the edges.
- Add the remaining cake batter, smoothing it out over the top.
Step 5: Bake the Cake
- Bake for 50-60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- If too thick, add 1 tablespoon of milk to adjust consistency.
- Drizzle over the cooled cake before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix the batter to keep the cake light and fluffy.
- Ensure all ingredients are at room temperature for smooth mixing.
- Allow the cake to cool completely before glazing to avoid melting the drizzle.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months by wrapping them tightly in plastic wrap.
- Serve with fresh berries or whipped cream for an extra delicious touch.
- Prep Time: 20minutes
- Cook Time: 50-60 minutes