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Cream Cheese Swirled Lemon Bundt Cake Recipe
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5 from 3 votes

Cream Cheese Swirled Lemon Bundt Cake Recipe

This cake is dense, moist, and intensely lemony and perfect for any occasion. With video!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Swirled Lemon Bundt Cake Recipe
Servings: 16 servings
Calories: 418kcal



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


  • 2 ¾ cups all-purpose flour (330g)
  • ¼ cup cornstarch (30g)
  • ¾ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup butter, room temperature (226g)
  • 2 cups granulated white sugar (400g)
  • 4 large eggs, room temperature
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 tbsp 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 tbsp 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 tsp 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.



*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.


Calories: 418kcal