Got lemons? Luscious Cream Cheese Bundt Cake never disappoints | King
Brighten your day with this rich and moist Lemon Cream Cheese Bundt Cake. It feels like springtime and tastes amazing under a layer of luscious lemon glaze.
This is my daughter’s favorite lemon pound cake and one that I’ve been making for years. I’ve never been disappointed by it. You won’t be disappointed either!
One of the secrets to making this delicious cake tender is using cake flour as opposed to regular all-purpose flour. Cake flour is made from a softer wheat that is ground extra fine compared to all-purpose flour, which tends to have a denser and tougher texture.
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While cake flour and all-purpose flour are different, with a little tweak, you can substitute all-purpose flour for the cake flour. When substituting a cup of all-purpose flour for a cup of cake flour, remove two tablespoons of the all-purpose flour and replace it with two tablespoons of cornstarch.
The other secret to making this moist and lemony Bundt cake is brushing the cake with a simple lemon syrup while it is still hot. The lemon syrup soaks into the cake, adding extra moisture and providing an added lemony sweetness.
You can’t go wrong with this recipe for Lemon Cream Cheese Bundt Cake. The cake is rich, moist and has the perfect combination of sweet and tart.
Lemon Cream Cheese Bundt Cake
Serves 8 to 10
Ingredients
Bundt Cake
1½ cups (12-ounces, 340 grams) unsalted butter, room temperature
8-ounces (227 grams) cream cheese, room temperature
2 cups (21-ounces, 879 grams) granulated sugar
¼ cup (2-ounces, 57 ml) fresh lemon juice
1 tablespoon lemon zest
1½ teaspoons vanilla extract
¼ teaspoon salt
6 large eggs, room temperature
3 cups (15-ounces, 425 grams) cake flour
Simple Lemon Syrup
¼ cup (2-ounces, 57 ml) fresh lemon juice
½ cup (3.5-ounces, 99 grams) granulated sugar
Lemon Glaze
2 cups (8-ounces, 227 grams) confectioners' sugar
3 to 4 tablespoons fresh lemon juice
Directions
Bundt Cake
Preheat oven to 350 degrees. Spray 10-inch Bundt pan with non-stick baking spray. Set aside.
Using electric mixer, cream butter in large bowl until light and fluffy, about 5 minutes. Add cream cheese and beat until well combined, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, lemon zest, vanilla extract and salt; beat until well combined. Add eggs, 2 at a time; beat until combined. Add flour; beat on low just until flour starts to be incorporated. Continue folding in flour with silicon spatula just until all flour is incorporated.
Spoon batter into prepared pan; smooth top and tap on counter several times.
Bake until tester inserted near center comes out clean, about 1 hour and 20 minutes.
Remove from oven and invert onto a wire rack set in foil lined baking sheet.
Simple Lemon Syrup
Combine sugar and lemon juice in small bowl. Microwave on high for 45 seconds to a minute, until sugar has dissolved. Brush syrup over hot cake. Allow to cool completely.
Lemon Glaze
Mix confectioners’ sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more confectioner's sugar or lemon juice.
Drizzle over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes.
Chula King is the blogger behind PudgeFactor.com.
This article originally appeared on Tallahassee Democrat: This Lemon Cream Cheese Bundt Cake a perfect combo of sweet and tart
