Lemon Cream Cheese Bundt Cake
A homemade Lemon Cream Cheese Bundt Cake loaded with lemon flavor and dusted with powdered sugar. It’s made with cream cheese so it has the best crumb that’s moist and tender. Serve this easy bundt cake for dessert, as a delicious treat for brunch, or as an afternoon snack cake.
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I’ve been all about the lemon dessert recipes lately like my lemon layer cake and lemon pound cake and I couldn’t help but share another! During the warm spring and summer, lemon anything is what I love to make and this lemon bundt cake is on my long list of favorite recipes.
I like to make it in the Winter along side these Soft Lemon Cookies, because it’s a reminder that Summer is not far away!
I love this cake because it can really be served any time of day. A slice for breakfast with coffee is such a treat and it goes well at brunch, too.
If I have the cake sitting out I can’t help but treat myself to a slice during the afternoon and, oh yes, don’t forget dessert. It’s a wonderful way to finish a meal, too.
What makes this cake so special is the cream cheese in the batter. It adds moisture, a subtle tangy flavor, and gives the cake a tender crumb. Pair that with fresh lemon zest and you get a cake that’s lightly citrusy, soft, and so delicious.
Table of Contents
Ingredients
- All-purpose flour – or cake/pastry flour if you prefer
- Baking powder
- Baking soda
- Salt
- Large eggs plus one extra egg yolk – room temperature
- Lemon zest
- Vanilla extract
- Granulated sugar
- Cream cheese – room temperature whole fat cream cheese
- Vegetable oil – I use sunflower or corn oil
- Fresh lemon juice – fresh lemon juice is always best
- Water – room temperature
- Powdered sugar for dusting the cake
How to Make Cake/Pastry Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. Take any cold ingredients out of the refrigerator at least an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.
Recipe Steps to make the best Lemon Bundt Cake
Grease and flour a 9½ to 10″ bundt cake pan.
In a medium bowl whisk the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter until it’s light and fluffy. Add the eggs, extra yolk, zest, vanilla, and sugar and beat well to combine.
Add the flour mixture while mixing at low speed and then add the cream cheese, oil, lemon juice, and water. Mix for about one minute or until the batter is smooth. Scrape down the sides of the bowl as needed.
Pour the cake batter into the prepared Bundt Pan and bake the cake in the pre-heated oven for about 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached.
Cool the cake in the pan for 20 to 25 minutes and then move it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before slicing and serving.
Topping Variations for Lemon Bundt Cake
Instead of powdered sugar, you can brush the cake lightly with a lemon syrup while it’s still warm.
Or make a simple lemon glaze with powdered sugar and water and drizzle it over the cake before serving it.
How do you know when a bundt cake is done baking?
The easiest way to to tell is to use a cake tester, wooden skewer, or toothpick. Insert it and when you pull it out it should be clean or just have a few moist crumbs. If there’s batter, the cake needs longer to bake.
How to store the Lemon Cream Cheese Bundt Cake
Since the cake is made with cream cheese it should be stored in the fridge well wrapped or in an airtight container. It will keep for up to 5 days in the fridge. Bring it to room temperature before serving.
How to freeze the cake
The Lemon Cream Cheese Bundt Cake can also be frozen. Let the cake cool completely, then wrap it well in plastic wrap and store it in a freezer bag or container. It will last for up to 3 months in the freezer.
Serving Ideas for Lemon Cream Cheese Bundt Cake
It’s delicious plain, but you can dress up slices of this cake – here are some ideas you might like to try:
- Add a dollop of whipped cream
- Fresh berries like sliced strawberries, raspberries, or blackberries
- Fruit sauces are also nice
- Drizzle some chocolate sauce over each slice
- Add a scoop of vanilla ice cream on the side
- If you’re a real lemon lover then add this Lemon Curd to the cake and you’ll be in lemon heaven! Slice the cake in half and add a layer of lemon curd to the cake. Then assemble it back together. Buon Appetito!
If you love lemon cake, this bundt cake recipe is one you need to try. It has the best fresh lemon flavor. Enjoy!
More Cake Recipes
Lemon Cream Cheese Bundt Cake
Ingredients
- 2â…“ cups + 1 tablespoon all purpose flour or cake flour (300 grams total)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 large egg yolk
- zest ½ lemon
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 cup + 1 tablespoon cream cheese (whole) (room temperature) (240 grams total)
- ½ cup + 2 tablespoons vegetable oil (I use sunflower or corn oil) (120 grams total)
- 3 tablespoons lemon juice (room temperature)
- 3 tablespoons water (room temperature)
EXTRAS
- 2-3 tablespoons powdered/icing sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9½-10 inch bundt pan.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl beat until light and fluffy about 2-3 minutes, the eggs, yolk, zest, vanilla and sugar. While beating on low add the flour mixture and combine, beating between each addition add in this order the cream cheese, oil, lemon juice and water. Beat until smooth about 1 minute.
- Pour the batter into the prepared pan and bake for approximately 40-45 minutes, testing for doneness with a toothpick. Let cool in pan about 20-25 minutes, then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Rosemary, I am so excited that I found your site and look forward to your emails with new and different recipies. I’m more of a baker than a cook, so your desert recipies always interest me (even though many of your other recipies have peaked my interest). I’ve noticed that you use a Bundt pan for many of your cakes, but your Bundt pan doesn’t look like the usual Bundt pan. What is the shape and size of the pan you use and where did you get it? I like the shape and would love to start using that style. Thank you, Barbara
Hi Barbara, thanks so much, so glad you found the site also. Unfortunately this is a bundt pan that I purchased in Italy. I did include a link to a bundt pan that is similar to the one I use. I hope that helps. Take care!