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Lemon cream cheese bundt cake with a lemon drizzle to finish
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Lemon Cream Cheese Bundt Cake

A soft and tender lemon cake with a crunchy lemon drizzle to finish. This cake keeps very well and is big enough to feed a crowd easily. 

Course: Dessert
Servings: 10 people
: 433 kcal
Author: Just Jo
Ingredients
  • 150 g soft butter
  • 225 g caster sugar
  • 2 large eggs
  • 300 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarb
  • 200 g cream cheese (full fat or low fat work)
  • 125 ml milk
  • 1 large lemon (zest and juice)
For the drizzle:
  • 100 g caster sugar (you can use demerara or granulated for a coarser finish)
  • 1 large lemon
Instructions

  1. Preheat your oven to 180˚C for conventional ovens (reduce by 10-20˚C for fan ovens or the cake will be overly browned) and grease a 10 cup (2.5-litre) bundt pan well. I use a spray of rapeseed (canola) oil from Costco that I swear by but a light brushing with oil or melted butter would do. 

  2. Cream the butter and sugar together until light and fluffy then beat in the eggs one at a time. Sift the flour and raising agents together and fold into the creamed mixture. Zest over your lemon.

  3. Beat the cream cheese with the milk and juice of the lemon you just zested in a small bowl then fold this into the cake mixture. Scrape it into your prepared bundt tin and bake for 50-60 minutes until well risen and browned on top. A skewer should come out clean when inserted into the middle of the cake. 

  4. Allow to cool for a few minutes only before turning out of the tin. Mix together the sugar and juice of the second lemon then spoon over the cake evenly whilst still hot. You may want to put a plate or tray under the cooling rack! Allow to cool to room temperature before slicing and serving. 

Recipe Notes
  • If you don't have a bundt tin, you can use an 8x10 inch brownie pan or a 9 inch square tin instead. Just keep an eye on it from 45 minutes as it may need covering with a piece of foil to prevent it browning too much and usually, it cooks a bit quicker than done in a heavy duty bundt pan like my beloved Nordic Ware Heritage pattern bundt. 
  • Beating the lemon zest in with the butter and sugar during the creaming phase helps to prevent the cake from browning too much. Lemon cakes are always darker than vanilla ones, but this little trick can help if yours colours too much.