Lemon Cream Cheese Bundt Cake

This simple Lemon Bundt Cake is lemon perfection. A moist cake that starts with a yellow cake mix, filled with cream cheese and fresh lemon, is then topped with the most delicious lemon cream cheese frosting, you will have to resist eating it with a spoon!

Want other citrus desserts to bake? Try my Blueberry Lemon Pull-Apart Bread or my Glazed Lemon Bars!

Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts! Enter to win the prize package at the bottom of this recipe post!

WHAT MAKES THE BEST LEMON BUNDT CAKE WITH CREAM CHEESE FROSTING?

Looking for more bundt cake recipes? Try my Blueberry Banana Bundt Cake, Chocolate Macaroon Tunnel Bundt Cake, or my Chocolate Macaroon Tunnel Cake!

INGREDIENTS FOR LEMON BUNDT CAKE WITH CREAM CHEESE FROSTING

This recipe uses fresh ingredients that you may already have in the refrigerator or pantry! For the complete measurements, scroll down to the recipe card.

FOR THE CAKE

• Yellow Cake Mix: For optional results, yellow cake mix is used to make this cake as easy as possible. Yellow cake mix tends to bring a deliciously creamy custard flavor which pairs well with the cream cheese in this recipe.
• Cream Cheese: The lemon is the star flavor but this cake would not be as decadent, fluffy, and tasty without this important ingredient.
• Milk: The milk contains lactose which breaks down into sugar and feeds the yeast. An important step in baking and keeping the cake moist.
• Eggs: Acts as a binding agent. The eggs are responsible for the structure, height, and overall form of this cake.
• Lemon: Fresh lemon juice and zest is used in this recipe for a rich flavor of citrus.

FOR THE FROSTING

• Cream Cheese: Adds the creamy, buttery texture and taste of cream cheese to this addictive topping.
• Powdered Sugar: When paired with milk, powdered sugar makes a rich frosting for topping cakes and pastries.
• Lemon: Used to give the frosting a zesty citrus flavoring.
• Milk: Can use less powdered sugar and slightly more milk to create more of a glaze-like consistency instead of frosting.

HOW TO MAKE LEMON CREAM CHEESE POUND CAKE

My recipe for easy lemon bundt cake is super easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

PREP

Preheat the oven to 325 degrees F. and prepare a 10 cup bundt pan with non-stick cooking spray. Set aside.

MIX

Place all of the cake ingredients into a large mixing bowl and with an electric mixer on low speed, combine the ingredients for about one minute, scraping down the sides as needed. Turn the mixer to medium and beat the cake batter for 2 minutes.

POUR

 Pour the mixture into the prepared bundt pan.

BAKE

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

COOL

Cool in the baking pan for 15 minutes before inverting onto a plate. Let cool completely before frosting.

PREPARE THE FROSTING

Prepare the frosting by creaming the cream cheese and lemon zest together until smooth. Add in the powdered sugar, milk, and lemon juice and stir until smooth. Frost the cooled cake.

STORE

Store leftovers in the fridge, covered for up to 5 days.

Love this? Pin it!

Don’t forget where you found this citrus dessert recipe! Pin it to your favorite recipe board on Pinterest before you go!

OTHER SWEET RECIPES TO ENJOY

• Easy Lemon Raspberry Bundt Cake
• Pineapple Coconut Tunnel Cake
• Banana Bread Coffee Cake
• Carrot Bundt Cake
• Pumpkin Spiced Coffee Cake with Brown Butter Glaze
• Hamburger Cupcakes
• Cinderella Cake – Pumpkin Cake with Cream Cheese Frosting
• Lemon Rhubarb Bundt Cake
• Carrot Bundt Cake

Thursday #LemonWeek Recipes

• • Lemon Poppy Seed Muffins by Fresh April Flours
  • Lemon Chess Pie by Palatable Pastime
  • Strawberry Lemonade Bars by Best Cookie Recipes
  • Lemon Dump Cake by The Fresh Cooky
  • Easy Peasy Lemon Cookies by A Day In The Life On The Farm
  • Lemon Cream Cheese Bundt Cake by An Affair From The Heart
  • Lemon Ricotta Pancakes by Jen Around The World

Let’s bake up this zesty dessert!

4.82 from 11 votes

Print Recipe

Lemon Cream Cheese Bundt Cake with Lemon Cream Cheese Frosting

This simple Lemon Bundt Cake is lemon perfection. A moist cake that starts with a yellow cake mix, filled with cream cheese and fresh lemon, is then topped with the most delicious lemon cream cheese frosting, you will have to resist eating it with a spoon! 

Prep Time15 minutes mins

Cook Time45 minutes mins

Additional Time1 hour hr

Total Time2 hours hrs

Cuisine: American

Servings: 12

Calories: 284kcal

Author: Michaela Kenkel

Equipment

• Rubber Spatulas 
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Nordic Ware Bundt Pan

Cook ModePrevent your screen from going dark

Ingredients

• FOR THE CAKE:
• 1 yellow cake mix
• 3 ounces cream cheese softened
• 1 cup milk
• 3 large eggs
• 2 Tablespoons lemon zest
• 1/4 cup fresh lemon juice
• FOR THE FROSTING:
• 5 ounces cream cheese softened
• 2/3 cup powdered sugar
• 1 teaspoon lemon zest
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon milk

Instructions

• Preheat the oven to 325 degrees F. and prepare a 10 cup bundt pan with non-stick cooking spray. Set aside.
• Place all of the cake ingredients into a large mixing bowl and with an electric mixer on low speed, combine the ingredients for about one minute. Scraping down the sides as needed.
• Turn the mixer to medium and beat the cake batter for 2 minutes. Pour the mixture into the prepared bundt pan.
• Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the baking pan for 15 minutes before inverting onto a plate. Cool completely before frosting.
• Prepare the posting by creaming the cream cheese and lemon zest together until smooth. Add in the powdered sugar, milk, and lemon juice and stir until smooth. Frost the cooled cake.
• Store leftovers in the fridge, covered for up to 5 days.

Notes

For this recipe, you will need an 8-ounce block of cream cheese. Divided it will make the cake and the frosting.

This recipe will require approximately 3-4 large lemons for the juice and zest needed for the cake and the frosting.

If you prefer more of a lemon glaze, thin the frosting with more milk until you get your desired consistency.

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 405mg | Fiber: 1g | Sugar: 27g