Luscious Lemon Cream Bundt Cake

Name: Luscious Lemon Cream Bundt Cake
Total time: 1 h 35 min
Yield: 12
Ingredients: 225 g cream cheese, softened; 120 ml shortening; 300 g white sugar; 3 eggs; 280 g all-purpose flour, unsifted; 240 ml milk; 30 g grated lemon zest; 15 g baking powder; 5 g salt; 70 g white sugar; 60 ml lemon juice

Indulge in the moist and rich flavor of this lemon Bundt cake with a delightful cream cheese batter and a sweet lemon juice glaze that melts into the cake as it cools.

1 hr 35 min

easy

356kcal

calories

47g

carbohydrates

17g

fat

fiber

protein

395mg

sodium

28g

sugar

Dessert American

Ingredients

225 g cream cheese, softened

120 ml shortening

300 g white sugar

3 eggs

280 g all-purpose flour, unsifted

240 ml milk

30 g grated lemon zest

15 g baking powder

5 g salt

70 g white sugar

60 ml lemon juice

Directions

Step 1

Preheat the oven to 175°C. Grease a large fluted tube pan (Bundt pan).

Step 2

In a large bowl, use an electric mixer to blend cream cheese and shortening until creamy. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.

Step 3

Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

Step 4

While the cake is baking, prepare the glaze by mixing together sugar and lemon juice until the sugar is dissolved.

Step 5

Remove the cake from the oven. Pour the glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes, then remove from the pan and cool completely on a wire rack.