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Moist Lemon Cream Cheese Bundt Cake Recipe with Easy Zesty Glaze

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A moist and tender lemon cream cheese bundt cake with a zesty lemon glaze that balances sweetness and tang perfectly. This quick and easy recipe uses simple pantry staples and delivers a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened (full-fat recommended)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 1/2 cups (315 g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Zest of 2 medium lemons
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1/2 cup (120 g) sour cream
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tbsp (30–45 ml) lemon juice
  • 1 tsp lemon zest
  • Pinch of salt (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan with butter and dust with flour or use non-stick spray with flour.
  2. In a large bowl, beat the softened cream cheese and unsalted butter together on medium speed until smooth and fluffy, about 2-3 minutes.
  3. Gradually add granulated sugar, beating well after each addition. Then add eggs one at a time, mixing thoroughly after each until the batter is light and pale.
  4. Stir in lemon zest and vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture in three additions, alternating with sour cream, beginning and ending with the dry ingredients. Mix gently until just combined.
  7. Fold in freshly squeezed lemon juice carefully.
  8. Pour the batter into the prepared bundt pan and smooth the top. Tap the pan lightly to release air bubbles.
  9. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  11. While the cake cools, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed. Stir in lemon zest and a pinch of salt.
  12. Drizzle the glaze over the cooled cake and let it drip down the sides.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing to keep cake tender. Zest lemons before juicing to maximize flavor. Start checking cake doneness at 50 minutes with a toothpick. Let cake cool before glazing to prevent glaze from sliding off. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use dairy-free cream cheese, butter, and yogurt substitutes.

Nutrition

Keywords: lemon bundt cake, cream cheese cake, lemon glaze, moist cake, easy dessert, bundt cake recipe, lemon dessert

Find it online: https://tempotaste.com/moist-lemon-cream-cheese-bundt-cake-recipe-with-easy-zesty-glaze/