Lemon Creme Cheese Bundt Cake
A rich and tangy lemon cream cheese bundt cake with a moist texture, perfect for dessert lovers who enjoy citrus flavors and indulgent treats.
Ingredients
Instructions
- Mix butter and cream cheese until smooth.
- Add eggs one at a time, mixing well after each addition.
- Add 1 cup of flour and 1 cup of sugar, mixing well. Repeat this process three times.
- Stir in vanilla and lemon extract.
- Pour batter into a greased bundt pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter and cream cheese are at room temperature before mixing. If you don't have lemon extract, you can substitute it with additional vanilla extract or fresh lemon zest for added flavor. Ensure you grease the bundt pan thoroughly to prevent sticking, and consider using a non-stick spray for best results. This cake pairs beautifully with Homemade Ice Cream(Vanilla).
Serving Suggestions
This Lemon Creme Cheese Bundt Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. Serve with fresh berries or a scoop of Homemade Ice Cream(Vanilla) for a refreshing dessert. It pairs well with a cup of tea or coffee, making it a perfect treat for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. To reheat, let it come to room temperature, then warm in the microwave for 10-15 seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Creme Cheese Bundt Cake contains roughly 1089 calories, with 20g protein, 96g carbohydrates, and 57g fat. It is an excellent source of vitamin A (66% of the Daily Value), protein (40% of the Daily Value), and vitamin C (35% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1008mg per serving (44% 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 light cream cheese instead of regular cream cheese?
Yes, you can use light cream cheese, but it may slightly alter the texture and richness of the cake. The cake might be a bit less dense, which can be desirable if you're looking for a lighter option. Just ensure it's softened before mixing for the best results.
What can I do if my cake sticks to the bundt pan?
If your cake sticks, try cooling it for about 10 minutes in the pan before inverting it onto a plate. If it still sticks, gently run a knife around the edges to loosen it. To avoid this issue in the future, thoroughly grease the pan and consider dusting it with flour after greasing.
How can I make this cake more lemony?
To enhance the lemon flavor, you can add more lemon extract or incorporate the zest of one or two lemons into the batter. For an extra zing, consider serving with a lemon glaze made from powdered sugar and lemon juice, which complements the cake beautifully.
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).