Lemon Cream Bundt® Cake

This lemon Bundt® cake is amazingly moist and rich with cream cheese in the batter and a sweet lemon juice glaze that melts right into the cake as it cools.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 356 Calories

Ingredients

• ½ cup shortening
• 1 cup milk
• 3 eggs
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups white sugar
• ⅓ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons grated lemon zest
• ¼ cup lemon juice
• 2 ¼ cups unsifted all-purpose flour

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).

Step 3

Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.

Step 4

While the cake is baking, mix sugar and lemon juice until sugar is dissolved.

Step 5

Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.