Bundt Cake With Lemons
Lemon Cream Cheese Bundt Cake
10 Votes
Rate This Recipe
  • 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.
  • Crystal Thornton says:

    My Aunt made a pound cake that called for 7 eggs. She got it from the Swans box over 40 years ago and no one can seem to find it. Any chance you still have that one?

    • Swans Down says:

      Hi Crystal, We’ve searched the archives and were not able to find a pound cake recipe that called for 7 eggs. Sorry, Happy baking!

  • Ramona Loggains says:

    Hi there can I put lemon juice in the cake?

    • Swans Down says:

      Hi Ramona, You can certainly add some lemon just to the cake, but may need 1-1 1/2 teaspoons of lemon extract to achieve a noticeable lemon flavor. Happy baking!

  • Sil Thomas says:

    Hi Martha,
    Can this lemon cake be baked in loaf pans?

    Thank you

  • Chiquita Eubanks says:

    My Mom used this cake flour and made the best cakes. Is there a difference if you use salted butter versus unsalted butter if the recipe calls for that?

    • Swans Down says:

      Hi Chiquita,

      You can use salted butter in place of unsalted. 1 Stick or 1/2 cup of butter typically has about 1/4 teaspoon of salt. It varies by brand. You should check with the brands manufacturer to get the exact amount then can adjust the salt in the recipe if needed. Happy Baking!

  • 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?

    • Swans Down says:

      hi Martha,
      This is basically a pound cake, and no baking powder or baking soda are needed. Happy baking!

Leave a Review

Your email address will not be published. Required fields are marked *