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A slice of cake on a white plate with the rest of the cake in the back on a cake stand.

Lemon Cream Cheese Bundt Cake

Rosemary Molloy
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.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 servings
Calories 387 kcal

Ingredients
 
 

  • 2⅓ 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!

Notes

A similar bundt pan that I use for this recipe - Bundt Pan
When testing for doneness with a toothpick, the toothpick should be dry or have 2 or 3 crumbs attached. 
The cake 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.
It 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.

Nutrition

Calories: 387kcalCarbohydrates: 45gProtein: 6gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 78mgSodium: 237mgPotassium: 81mgFiber: 1gSugar: 23gVitamin A: 384IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword lemon bundt cake, Lemon cake, lemon creamcheese cake
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