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Lemon Cream Cheese
Bundt Cake


  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 6 large eggs
  • 2 lemons, finely zested
  • 3 cups sifted Swans Down Cake Flour
  • 3 cups sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup lemon juice, for glaze
  • 1 cup sugar, for glaze


  1. PREHEAT oven to 325°F
  2. BUTTER and lightly flour bundt pan.
  3. SIFT Swans Down Cake Flour and measure out 3 cups.
  4. CREAM butter, cream cheese and lemon zest in large bowl until light and fluffy.
  5. ADD 2 eggs, 1 cup sugar, one cup Swans Down Cake Flour.
  6. MIX on low speed until all ingredients are incorporated. Scrape bowl.
  7. REPEAT 2 more times with remaining eggs, flour and sugar, scraping bowl after each addition.
  8. ADD vanilla extract.
  9. BAKE for 1 hour 15 minutes or until tester inserted in center comes out clean.
  10. COOL in pan for 15 minutes.
  11. MAKE GLAZE: Heat lemon juice and sugar in small pot (or in microwave) until sugar dissolves.
  12. INVERT cake onto a cooling rack set over a sheet pan. Allow to cool to touch.
  13. WITH a toothpick, poke holes all over the cake.
  14. BRUSH glaze over slightly cooled cake.
  15. COOL completely before slicing.

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