Lemon Cream Cheese Bundt Cake
Lemon Cream Cheese Bundt Cake
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  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 6 large eggs
  • 2 lemons, finely zested
  • 3 cups sifted Swans Down Cake Flour
  • 3 cups sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup lemon juice, for glaze
  • 1 cup sugar, for glaze
  1. PREHEAT oven to 325°F
  2. BUTTER and lightly flour bundt pan.
  3. SIFT Swans Down Cake Flour and measure out 3 cups.
  4. CREAM butter, cream cheese and lemon zest in large bowl until light and fluffy.
  5. ADD 2 eggs, 1 cup sugar, one cup Swans Down Cake Flour.
  6. MIX on low speed until all ingredients are incorporated. Scrape bowl.
  7. REPEAT 2 more times with remaining eggs, flour and sugar, scraping bowl after each addition.
  8. ADD vanilla extract.
  9. BAKE for 1 hour 15 minutes or until tester inserted in center comes out clean.
  10. COOL in pan for 15 minutes.
  11. MAKE GLAZE: Heat lemon juice and sugar in small pot (or in microwave) until sugar dissolves.
  12. INVERT cake onto a cooling rack set over a sheet pan. Allow to cool to touch.
  13. WITH a toothpick, poke holes all over the cake.
  14. BRUSH glaze over slightly cooled cake.
  15. COOL completely before slicing.
  • Ruthie Jones says:

    If i only have cream cheese that is 1/3 less fat will my cake come out the same.

  • Sharon Euliss says:

    This is one of the best cakes I’ve ever made! I added some lemon zest to the glaze to bring out more of the lemon flavor😋

  • Tanesha Walker says:

    Can you add lemon instant pudding the recipe.

  • Lisa Barbato says:

    Hi Martha,
    you can substitute Baking Soda for Baking powder. Since baking soda is a much stronger than baking powder you have to add cream of tarter to the baking soda. So if your recipe calls for 1 tablespoon of baking powder substitute it with 1 teaspoon baking soda and 2 teaspoons cream of tarter.

    Hope this is helpful.

  • Sheila Leach says:

    Can this recipe be made with all butter instead of the margarine? I don’t use margarine, for obvious reasons.

    • Swans Down says:

      Hi Sheila,
      Yes, you absolutely can use all butter. In fact, we’ve just updated this recipe, which is one that’s been handed down for generations, to specify all butter. Thanks, and happy baking.

  • Beverly Marie says:

    Can I say I love this cake! I have been making it for over 10 years and passing the recipe along.

  • Martha Burtscher says:

    No baking powder or baking soda?

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