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Home » Cakes

Cream Cheese Swirled Lemon Bundt Cake

Last updated on August 24, 2022Originally published July 26, 201812 CommentsSabine

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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!

Cream Cheese Swirled Lemon Bundt Cake Recipe

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.

Cream Cheese Swirled Lemon Bundt Cake Recipe

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.

Cream Cheese Swirled Lemon Bundt Cake Recipe

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

You may also like Fresh Cherry Cake, Almond Peach Galette, Blackberry Pie, or Easy Raspberry Cake.

Cream Cheese Swirled Lemon Bundt Cake Recipe

Cream Cheese Swirled Lemon Bundt Cake Recipe

5 from 4 votes
Author Sabine Venier
Calories: 418kcal
Servings: 16 servings
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Print Pin Rate
This cake is dense, moist, and intensely lemony and perfect for any occasion. With video!

Ingredients
  

swirl

  • 1 ½ cups cream cheese (12oz / 336g)
  • 1 large egg
  • ¼ cup granulated white sugar (50g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)

cake

  • 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)

glaze

  • 1 cup powdered sugar, sifted (120g)
  • 1 ½ tablespoon freshly squeezed lemon juice

Instructions

  • 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.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 418kcal
Course Dessert
Cuisine American
Keyword Cream Cheese Swirled Lemon Bundt Cake Recipe
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Sandra

    October 05, 2019 at 3:35 am

    5 stars
    Thank you for the recipe! I really like the cake, although I just used 50 g sugar because of my little babyboy, he loves cake?. I will make it again!

    Best regards from Germany

    Reply
    • Sabine

      October 14, 2019 at 11:08 am

      Thank you so much for your nice feedback! I’m happy that you like it! All the best, Sabine

      Reply
  2. Diana

    May 09, 2019 at 1:24 pm

    Mine tried to stick in pan I'd suggest shorter time in pan before its inverted. Taste good.D

    Reply
    • Sabine

      May 09, 2019 at 2:11 pm

      Thank you so much for your feedback! I'm happy that you like it.

      Reply
  3. Sharmila

    August 28, 2018 at 12:58 am

    Hey the recipe sounds amazing
    Would love to make this cake, but i have a 6" bundt pan.
    How much should i downsize the recipe to fit my pan.?
    Thanks

    Reply
    • Sabine

      August 28, 2018 at 2:44 am

      I've never made the cake in a smaller pan. But Because a 6" bundt pan can hold the half of the capacity of the 10" bundt pan, I suggest cutting the ingredients in half. Hopefully, that helps!

      Reply
  4. Natalie

    August 09, 2018 at 9:56 pm

    Can you swirl the cream cheese like when you do a marble cake. I don't like biting into a big hunk of cream cheese. Have made a similar recipe and that's what you get when you bite into the middle of the slice of cake.

    Reply
    • Sabine

      August 10, 2018 at 3:35 am

      Unfortunately, no. The cream cheese should be in one place in the center of the cake. Otherwise, the texture wouldn't be fine when the cream cheese and the cake batter mix up too much.

      Reply
  5. Amanda

    July 26, 2018 at 3:37 pm

    5 stars
    Congratulations on the 10-year anniversary, Sabine and Mario!!! I've seen the one picture of you two on your "About" section and it makes me smile, and I know it is not much to go off of, but you two are very special. Your followers can tell how much you cherish Mario just by the recipes you create with him in mind, or just be the mere mention of what you two are up to in your posts. It's always a wonderful thing to see or read about when someone can effuse such care, love, and respect for their significant-other. Now...I want to see a picture of those bad haircuts you two were sporting 🙂 Also, I apologize for not being able to offer you any tips on greasing and flouring a bundt pan (I can't bake!) I am waiting for you to come to the U.S. and teach me your magical ways. Enjoy your special day, Sabine & Mario.

    Reply
    • Sabine

      July 28, 2018 at 1:59 am

      Amanda, thank you so much! We enjoyed our anniversary. Yes, we are two of a kind and soulmates. I know that this is not a matter of course to have such a deep and strong relationship. I'm aware that this is something special between Mario and me. Haha, never mind because of the greasing and flouring a bundt pan. (; Thank you for your lovely comment. Have a great weekend, Amanda!

      Reply
  6. Mario

    July 26, 2018 at 12:39 pm

    5 stars
    I love you 2 and I always will! My love Sabine ❤️

    Reply
    • Sabine

      July 28, 2018 at 1:53 am

      I love you!

      Reply

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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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