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Pound Cake · Lemon Bundt with Glaze

Lemon Cream Cheese Bundt Pound Cake

A tall Bundt cake made extra moist with cream cheese and bright with lemon zest and juice, finished with a tart lemon glaze that drips down the ridges. A centerpiece for brunch or a potluck.

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Prep
30 min
Cook
1 hr 15 min
Total
3 hr 45 min
Serves
16 · one 10-inch Bundt cake
Level
Medium

Ingredients

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

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.
  6. Spoon the batter into the pan and smooth the top. Tap the pan on the counter twice to settle it.
  7. Bake until golden and a long skewer in the thickest part comes out clean.
  8. 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.
  9. Set the rack on top of the pan, flip both over together and lift off the pan. Let the cake cool completely.
  10. Whisk the powdered sugar, lemon juice and zest into a thick, pourable glaze.
  11. Spoon the glaze over the top of the cake and let it run down the sides. Let it set before slicing.

Tip: Bundt cakes look done before they are. Test the thickest part with a long skewer.

Tip: Set the cooling rack over a sheet of parchment before glazing to catch the drips.

Storage: Covered at room temperature up to 3 days, or refrigerated up to 5 days.

Make ahead: Freeze the unglazed cake, wrapped, up to 2 months. Thaw, then glaze.

Estimated nutrition per serving: 390 calories · protein 5 g · carbohydrates 58 g · fiber <1 g · sugars 40 g · fat 16 g (saturated 9 g) · sodium 170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.