Name: Lemon Cream Cheese Bundt Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 16
Cuisine: American
Ingredients: 3 cups sugar; 1 1/4 cups butter, softened; 1 (8 oz.) package cream cheese, softened; Juice of one lemon; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 6 large eggs; 3 cups flour; Glaze Ingredients; 2 cups powdered sugar; 2 tablespoons lemon juice

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Made from scratch, this elegant lemon cream cheese bundt cake is the perfect dessert for a celebration. It’s a buttery, creamy and lemony cake that’s drizzled with a delectable glaze and a garnish of lemon zest, making it a lovely addition to any dessert table.

Hero Lemon Cream Cheese Bundt Cake with a drizzle close up on cake stand over wooden board

There’s something so satisfying about making a cake from scratch and this one is no exception. I love it because it’s a bundt cake, and if you’re like me, you like to use a bundt pan that has a pretty design. It never fails to make the cake look elegant and impressive.

Top view of Lemon Cream Cheese Bundt Cake with glaze and lemon zest over round wooden board and lemon slices

Other than looking irresistible, the bright and summery flavor of lemon makes this cake even more tempting. It’s a rich, dense, pound cake-like batter that incorporates butter, eggs, and cream cheese for a truly scrumptious and moist crumb. The icing on the cake, literally, is the lemon juice and powdered sugar glaze that adds that final sweet touch. A smattering of lemon zest for pretty garnish on top makes this lemon cream cheese bundt cake perfect as a centerpiece for your dessert table.

Top shot Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake not sliced with lemon slices

Ingredient List

For The Cake Batter:

Sugar – granulated white sugar, for sweetness
Butter – softened, for creaminess
Cream cheese – softened at room temperature, for creaminess and richness
Lemon juice – from one lemon, or bottled lemon juice
Vanilla extract – for flavoring
Salt – for seasoning
Eggs – large eggs, for richness
Flour – all-purpose flour for fluffiness

For The Glaze:

Powdered sugar – for sweetness
Lemon juice – from fresh or bottled for tartness

over head shot Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake not sliced

How To Make This Bundt Cake

Heat oven to 325 degrees Fahrenheit.
Grease and flour the bundt pan.
Beat sugar, butter, and cream cheese in a 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 the batter into the prepared pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before removing from the pan and cool completely on a wire rack.
In a small bowl, whisk together the glaze ingredients until smooth.
Drizzle the glaze all over the cake and top the cake with lemon zest if desired.

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view of the top of the cake Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake not sliced, with lemon slices next to cake

Do I Have To Use A Bundt Pan?

Yes, you should use a bundt pan for this cake. The cake batter is thick and dense, like a pound cake. You will need a 12-cup size bundt cake pan to hold all of the rich batter and to give it enough space to rise as it bakes.

slice of cake Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake, lemon slice

Pro Tips For Making This Cake

If possible, use a stand mixer. A handheld is fine, but a stand mixer is a little easier with all the mixing for this particular batter.
Grease and flour your bundt pan very well, up the sides and in all the little nooks and crannies if it’s a pan with a design. There’s nothing worse than a beautiful cake getting stuck in all the little bundt pan crevices when you try to invert it to take it out of the pan!
Because this cake bakes for such a long time, you may want to add a sheet of aluminum foil over the top of the pan during the last 20 minutes of baking in order to keep the cake from over-browning on the top.
Let the cake cool off for about 10 minutes in its pan before attempting to invert it to remove it onto a wire rack.
Once out of the bundt pan, this cake will need around 3 hours to cool completely on a wire rack.
Once the cake has cooled, place it on your serving platter and drizzle it with the lemon glaze and lemon zest.
For a little fruity twist, garnish the top with some fresh blueberries or raspberries, both of which pair beautifully with lemon.

Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake sliced with glaze poured on top

How Do I Store This Cake?

This cake is best stored in the refrigerator in an airtight container. It will keep for 3-4 days.

Lemon Cream Cheese Bundt Cake with glaze lemon zest over wooden board cake sliced served on blue and white plate

Is This Cake Freezer Friendly?

Yes. You can store the completely cooled cake, or parts of it, unglazed, wrapped tightly in plastic wrap first, and then followed with an aluminum foil wrap. It will keep in the freezer for up to 2 months. Thaw in the refrigerator or at room temperature.

a slice of Lemon Cream Cheese Bundt Cake with glaze lemon slices served on a blue and white plate with roses

Make This Lemon Cream Cheese Bundt Cake

If you’re looking for a crowd-pleasing cake that everyone will adore, this is it! This recipe elevates lemon cake to a rich pound-cake status with the addition of cream cheese in the batter. It’s a substantial cake that takes scrumptiousness to the next level.

slice of lemon cream cheese bundt cake on blue plate with lemon slices

More Bundt Cake Recipes That You Will Love

White Chocolate Cranberry Bundt Cake

Incredible Lemon Bundt Cake

White Chocolate Cranberry Bundt Cake

Brown Butter Bundt Cake

Carrot Banana Bundt Cake

Halloween Bundt Cake

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking

Be sure to follow me on Instagram and tag #mooreorlesscooking so I can see all the wonderful recipes that YOU make from this site!

16 slices

Lemon Cream Cheese Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Made from scratch, this elegant lemon cream cheese bundt cake is the perfect dessert for a celebration. It's a buttery, creamy and lemony cake that's drizzled with a delectable glaze and a garnish of lemon zest, making it a lovely addition to any dessert table.

Ingredients

3 cups sugar
1 1/4 cups butter, softened
1 (8 oz.) package cream cheese, softened
Juice of one lemon
2 teaspoons vanilla extract
1/8 teaspoon salt
6 large eggs
3 cups flour
Glaze Ingredients
2 cups powdered sugar
2 tablespoons lemon juice

Instructions

Heat oven to 325 degrees.
Grease your bundt pan.
Beat sugar, butter, and cream cheese in a 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 the prepared pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before removing from the pan and letting cool completely.
In a small bowl whisk together the glaze ingredients until smooth.
Drizzle all over the cake and top the cake with lemon zest if desired

Notes

If you're looking for a crowd-pleasing cake that everyone will adore, this is it! This recipe elevates lemon cake to a rich pound-cake status with the addition of cream cheese in the batter. It's a substantial cake that takes scrumptiousness to the next level.