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Lemon Cream Cheese Bundt Pound Cake

Ingredients · Serves 16 · Prep 30 min · Total 3 hr 45 min

  • Cake
  • 1 cup unsalted butter, softened (227 g), plus 1 tbsp melted for the pan
  • 4 oz cream cheese, softened (113 g)
  • 2 ¼ cups granulated sugar, 450 g
  • 2 tbsp lemon zest, from about 3 lemons
  • 5 large eggs, room temperature
  • 3 tbsp lemon juice
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned and leveled (375 g), plus more for the pan
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • Lemon glaze
  • 1 ½ cups powdered sugar, 180 g
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
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Lemon Cream Cheese Bundt Pound Cake

Steps

  1. Heat the oven to 325°F (165°C). Brush every ridge of a 10- to 12-cup Bundt pan with melted butter, then dust with flour and tap out the extra.
  2. In a stand mixer or large bowl, beat the butter, cream cheese, sugar and lemon zest on medium-high until pale and fluffy.
  3. Beat in the eggs one at a time, scraping the bowl after every couple.
  4. Beat in the lemon juice and vanilla. It may look curdled; that is fine.
  5. Whisk the flour, baking powder and salt in another bowl. Add it to the batter in three parts on low speed, mixing just until each addition disappears.
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Lemon Cream Cheese Bundt Pound Cake

Steps, continued

  1. Spoon the batter into the pan and smooth the top. Tap the pan on the counter twice to settle it.
  2. Bake until golden and a long skewer in the thickest part comes out clean.
  3. Cool the cake in the pan on a rack. Turn it out at this point: sooner and it may break, later and it may stick.
  4. Set the rack on top of the pan, flip both over together and lift off the pan. Let the cake cool completely.
  5. Whisk the powdered sugar, lemon juice and zest into a thick, pourable glaze.
  6. Spoon the glaze over the top of the cake and let it run down the sides. Let it set before slicing.