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Lemon Cream Bundt Cake
Lemon Cream Bundt Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Indulgent lemon Bundt cake with cream cheese batter and a tangy lemon glaze.
Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup shortening
  • 1.25 cups white sugar
  • 3 eggs
  • 2.25 cups unsifted all-purpose flour
  • 1 cup milk
  • 2 tablespoons grated lemon zest
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 0.33333334326744 cup white sugar
  • 0.25 cup lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a large fluted tube pan like a Bundt.
  • Prepare the cake batter by combining cream cheese and shortening in a large bowl using an electric mixer until smooth. Mix in sugar until fluffy. Gradually add eggs, beating well after each one. Stir in flour, milk, lemon zest, baking powder, and salt until just combined, scraping the sides of the bowl occasionally. Transfer the batter to the prepared pan.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare the glaze by combining sugar and lemon juice in a liquid measure until the sugar is completely dissolved.
  • Once the cake is ready, carefully apply the glaze over the warm cake, letting it cascade down the sides. Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

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