This cake is the perfect marriage of tart and sweet. The cream cheese adds a richness and tenderness to the crumb that makes each bite irresistible. The lemon zest and juice brighten the flavor, making it feel both luxurious and refreshing. It’s a dessert that’s elegant enough for a celebration but easy enough to make just because. Plus, bundt cakes are naturally beautiful without the need for complicated decoration.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Cream cheese
Granulated sugar
Eggs
Fresh lemon juice
Lemon zest
Vanilla extract
Buttermilk
Optional: powdered sugar or lemon glaze for topping
Directions
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Add the sugar and beat until light and fluffy.
Mix in the eggs one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
Once cooled, top with powdered sugar or a lemon glaze, if desired.
Servings and timing
This recipe yields approximately 12 servings. Prep time: 20 minutes Cook time: 60 minutes Total time: 1 hour 20 minutes
Variations
Lemon Poppy Seed: Add 1–2 tablespoons of poppy seeds to the batter for added texture and visual appeal.
Glazed Lemon: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled cake for extra zing.
Berry Addition: Fold in fresh or frozen blueberries or raspberries for a fruity twist.
Coconut Lemon: Add shredded coconut for a tropical note that complements the lemon flavor.
Lemon-Lime: Substitute half the lemon juice with lime juice and add lime zest for a citrus blend.
Storage/Reheating
Store the lemon cream cheese bundt cake in an airtight container at room temperature for up to 3 days. To extend its freshness, refrigerate it for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. To serve from frozen, thaw in the refrigerator overnight and bring to room temperature before serving. If reheating, warm individual slices in the microwave for 10–15 seconds.
FAQs
What makes this bundt cake so moist?
The combination of cream cheese and buttermilk adds richness and moisture, ensuring a tender crumb.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is preferred for the best flavor, but bottled can work in a pinch.
Do I need to use a bundt pan?
A bundt pan is ideal for this recipe due to its shape and even baking, but you can use a tube pan or two loaf pans if needed.
How do I prevent the cake from sticking to the pan?
Grease and flour the bundt pan thoroughly, or use a baking spray that contains flour to ensure easy release.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored at room temperature or in the fridge.
Is it okay to use low-fat cream cheese?
For the best texture and flavor, full-fat cream cheese is recommended, but low-fat can be used if necessary.
What’s the best way to zest a lemon?
Use a microplane or fine grater to zest only the yellow part of the lemon skin, avoiding the bitter white pith.
Can I add a glaze to this cake?
Absolutely! A lemon glaze made with powdered sugar and lemon juice adds an extra burst of flavor.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Can I freeze this cake with glaze?
It’s best to freeze the cake without the glaze and add it after thawing for the best texture.
Conclusion
This Lemon Cream Cheese Bundt Cake is a delightful dessert that brings together creamy richness and zesty brightness in every bite. Whether you’re serving it at a holiday dinner or enjoying a slice with your afternoon coffee, it’s sure to impress. With its simple ingredients, easy method, and versatile variations, this cake will become a go-to favorite in your baking repertoire.
This Lemon Cream Cheese Bundt Cake is a moist and tangy dessert combining the richness of cream cheese with the brightness of fresh lemon. Perfect for gatherings and celebrations, it’s finished with a dusting of powdered sugar or a lemon glaze.
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
1/4 cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
1/2 cup buttermilk
Optional: powdered sugar or lemon glaze for topping
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and cream cheese until smooth and creamy.
Add the sugar and beat until light and fluffy.
Mix in the eggs one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Once cooled, top with powdered sugar or lemon glaze, if desired.
Notes
Ensure all ingredients are at room temperature for best mixing results.Greasing and flouring the pan well is key to prevent sticking.This cake tastes even better the next day after the flavors meld.Use fresh lemon juice for optimal flavor.
