Lemon Cheese Bundt Cake
A rich, moist lemon cheese bundt cake with creamy texture and bright citrus flavor, perfect for teatime, gatherings, or special occasions seeking a decadent treat.
Ingredients
Instructions
- Combine margarine, butter, and cream cheese until smooth.
- Add 2 eggs, 1 cup of sifted cake flour, and 1 cup of sugar. Mix on low speed until blended.
- Repeat adding remaining eggs, flour, and sugar until all ingredients are incorporated.
- Add vanilla extract and lemon extract, then blend well.
- Pour batter into a prepared Bundt pan.
- Bake at 300° to 325° for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before mixing. If you don't have margarine, you can substitute with an equal amount of unsalted butter. To enhance the lemon flavor, consider adding a tablespoon of freshly grated lemon zest. This cake is perfect for celebrations and pairs beautifully with a light glaze or fresh fruit.
Serving Suggestions
Serve slices of the Lemon Cheese Bundt Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs well with whipped cream or a scoop of vanilla ice cream, making it a delightful dessert after a hearty meal or alongside a cup of tea. Browse more American recipes to complement your dessert table.
Storage & Reheating
Store any leftover Lemon Cheese Bundt Cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cheese Bundt Cake contains roughly 1521 calories, with 35g protein, 188g carbohydrates, and 56g fat. It is an excellent source of protein (69% of the Daily Value), iron (63% of the Daily Value), and vitamin A (62% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 879mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. For the best results, sift the all-purpose flour to aerate it and achieve a lighter cake. Cake flour has a lower protein content, which contributes to the tender crumb of the bundt.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick or cake tester into the center of the bundt cake. If it comes out clean or with a few moist crumbs, the cake is done. If there's wet batter on the toothpick, continue baking for a few more minutes.
Can I freeze this bundt cake?
Absolutely! Wrap the cooled bundt cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).