Description

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

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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.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg