This Lemon Bundt Cake with cream cheese swirl is dense, moist, and intensely lemony. It is the perfect cake for any occasion. It is the perfect cake for this special occasion. It is summery, sweet, and lemony. And that cream cheese swirl!! It's like the cherry on top of a milkshake. With video!
Start with greasing and flouring the bundt pan. Brush the inside of the pan with melted butter and then add flour. Cover with plastic wrap and shake until the whole inside of the pan is covered.
This bundt cake is very moist and dense, and it tastes incredibly lemony.
If you use all-purpose flour as I did, then the cornstarch is necessary to add. 2 ¾ cups all-purpose flour and ¼ cup cornstarch are in the batter. If you use cake flour, you can take 3 cups of cake flour instead and don't need the cornstarch.
The lemon cake won't rise that high because there is just ½ teaspoon of baking powder and ½ teaspoon of baking soda in the batter. But this is actually a good thing.
When a bundt cake rises too high during baking, it can collapse after removing from the oven. The texture will be too dense then.
Also, too many wet ingredients can cause a too dense bundt cake. Make sure that you measure correctly to avoid this mistake. And do not add more lemon juice than a ½ cup.
The last tip for the best bundt cake texture is: wet ingredients should be room temperature. When the wet ingredients are room temperature, they combine much better and faster. You don't have the risk to overmix the batter. Overmixing produces too much air in the batter and then it is again the risk that it collapses after removing from the oven.
You can make this lemon cake without the cream cheese swirl if you prefer.
After baking let the cake 1 hour in the pan to cool down. Then invert the pan onto a wire rack and let the cake cool to room temperature.
Before serving, drizzle it with lemon glaze.
Cream Cheese Swirled Lemon Bundt Cake Recipe
- 2 ¾ cups all-purpose flour (330g)
- ¼ cup cornstarch (30g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter, room temperature (226g)
- 2 cups granulated white sugar (400g)
- 4 large eggs, room temperature
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- 1 tablespoon freshly grated lemon zest
- ½ cup freshly squeezed lemon juice (120ml)
- 1 cup buttermilk, room temperature (240ml)
- 1 cup powdered sugar, sifted (120g)
- 1 ½ tablespoon freshly squeezed lemon juice
- Swirl: In a large bowl, stir cream cheese, egg, sugar, and vanilla to combine. Set aside.
- Preheat oven to 350°F / 175°C. Grease and flour a 10 inches (25cm) bundt pan. Read blog post above, to know how to grease and flour a bundt pan the easiest way. Set aside.
- Cake: In a medium bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until creamy, about 1-2 minutes. Beat in sugar until pale and creamy, 1-2 minutes. Beat in eggs, on at the time, until combined. Add vanilla and mix to combine. Slowly mix in lemon zest and juice just until combined. Alternately add dry ingredients and buttermilk and whisk just until combined. Do not overmix at any step. Begin and end with dry ingredients.
- Spoon the half of the lemon cake batter into the prepared pan. Spoon cream cheese filling evenly on top. Spoon remaining lemon cake batter on top. Bake for 55-70 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape of your bundt pan, the baking time may vary. Remove from oven and let cool for 1 hour. After cooling, invert bundt cake onto a wire rack to cool completely.
- Glaze: Place powdered sugar in a bowl and stir in 1 teaspoon lemon juice at the time until it is a thick glaze. It should drip down slowly but shouldn't be transparent. Try it on the side of your bowl. When it is too thin, it will run down the cake. Drizzle over cooled cake just before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
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