Lemon Bundt Cake

5 from 3 votes

This Lemon Bundt Cake is the best tasting tangy sweet treat with a big burst of fresh citrus flavor. Easy to make from scratch, each slice is super moist with a cheesecake swirl baked in the middle of the bright lemon cake batter.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 439kcal

Author: Jennifer Fishkind

Ingredients

Cream Cheese Filling:

8 ounce package cream cheese room temperature
¼ cup granulated white sugar
1 large egg
2 tablespoons all-purpose flour spooned and leveled

Lemon Cake:

2½ cups all-purpose flour spooned and leveled
1 teaspoon baking soda
1½ cups white granulated sugar
⅔ cup vegetable oil
2 tablespoons lemon zest
3 large eggs
⅔ cup plain greek yogurt
⅓ cup lemon juice
yellow food coloring optional

Lemon Glaze:

1½ cups powdered sugar
1-2 tablespoons lemon juice
1 teaspoon lemon zest optional garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Make the cream cheese filling in a medium sized mixing bowl by using a stand or hand mixer to beat together the cream cheese and sugar until smooth.
Mix in the egg and flour just until incorporated. Set aside.
Start the lemon cake by whisking together the all-purpose flour, and baking soda in a medium mixing bowl. Set aside for now.
Using a stand or hand mixer, beat together the sugar, oil, and lemon zest until fragrant, about 1 minute.
Add in the eggs one at a time, making sure each egg is completely incorporated before adding in the next.
Stir in the greek yogurt and lemon juice and mix until smooth.
Pour in the dry mixture and mix until just combined. Do not overmix.
If you want a stronger yellow color, you can add a few drops of yellow food coloring at this point. Fold it into the batter. This is optional.
Grease the bundt pan lightly with cooking spray and pour in about ½ of the cake batter or until the pan is about ⅓ full.
Gently scoop or pipe in the cream cheese filling on top of the batter, making sure not to mix in with the batter.
Scoop the remaining cake batter on top of the filling and even out the top.
Cook for 45-55 minutes or until the cake bounces back and a toothpick placed in the center of the cake comes out clean or with just a few crumbs.
Cool cake completely before turning it out and placing it upside down on a flat plate or cake stand.
Once the cake is almost cooled, prepare lemon glaze.
Stir together powdered sugar and lemon juice until it forms a thick glaze.
Garnish with optional lemon zest. Slice and serve.

Notes

Storage:

To Store: This Bundt cake can be stored covered at room temperature for up to 2 days. After that, it should be stored in the refrigerator for up to 5 days.
To Freeze: Pieces can be individually wrapped and stored in the freezer for up to 2-4 months.

Tips:

Do not overmix the batter. Try to prepare your ingredients beforehand, have them at room temperature and mix just until things are combined.
Spray your pan just before you put the batter in it. This helps the spray stay all over the pan, instead of pooling at the bottom of the pan. It also helps to have a good quality pan and to use cooking spray with flour in it, if possible.
Check your cake several minutes before the indicated time just to make sure that it doesn’t overcook. Overcooking a Bundt cake is sure to leave you with a dry, dense piece of cake.

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