Best 4 Lemon Cream Bundt Cake Recipes

In the realm of mouthwatering desserts, lemon cream bundt cake stands as a majestic symphony of flavors and textures, tantalizing taste buds with its zesty citrus notes and velvety smooth creaminess. Whether you are a seasoned baker seeking to expand your culinary repertoire or a novice home cook looking to impress your loved ones with a delectable treat, embarking on a journey to discover the best recipe for lemon cream bundt cake is an adventure that promises both culinary satisfaction and joyous moments shared around the dessert table.

Let's cook with our recipes!

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING

Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing image

Categories Cake Nut Dessert Bake Cream Cheese Lemon Walnut Carrot Winter Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield 8 Servings

Number Of Ingredients 10

Ingredients

1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing

Steps:

Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

LEMON CREAM BUNDT® CAKE

Lemon Cream Bundt® Cake image

Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.

Provided by Connie Meacham Craig Barillas

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup shortening
1 ¼ cups white sugar
3 eggs
2 ¼ cups unsifted all-purpose flour
1 cup milk
2 tablespoons grated lemon zest
3 teaspoons baking powder
1 teaspoon salt
⅓ cup white sugar
¼ cup lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
Blend cream cheese and shortening in a large mixing bowl with an electric mixer 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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
Remove the cake from the oven. Pour the lemon 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. Remove from the pan and cool completely.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g

LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING

Luscious Lemon Bundt Cake W/Lemony Cream Cheese Frosting image

I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)

Provided by MustangMom

Categories Dessert

Time 1h40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 16

Ingredients

3 -6 lemons
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons lemon juice
2 tablespoons grated lemon peel
2 cups confectioners' sugar
1/2 cup butter, softened
4 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325°.
Grease and flour 12-cup bundt pan.
Cake:.
From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
Mix flour, salt and baking soda.
In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
On low, beat in eggs, 1 at a time, and vanilla.
Beat in flour mixture alternately with buttermilk.
Fold in peel and juice.
Spoon into pan.
Bake 60 to 70 minutes or until cake tests done.
Cool in pan 15 minutes, then invert onto rack.
Frosting:.
In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
Beat in juice and vanilla.
On high, beat until fluffy.
Spread over cooled cake.

BETTY CROCKER'S LEMON CREAM CHEESE BUNDT CAKE

Betty Crocker's Lemon Cream Cheese Bundt Cake image

This recipe is from Betty Crocker. It is easy to make and tastes great!

Provided by Kathy Plourde

Categories Cakes

Time 55m

Number Of Ingredients 10

Ingredients

CAKE
1 box betty crocker super moist yellow cake mix
1 c milk
3 oz cream cheese
2 Tbsp grated lemon peel (from 2 large lemons)
1/4 c lemon juice, fresh (from 1 large lemon)
3 eggs
GLAZE
2 c powdered sugar
2 Tbsp lemon juice (from 1 large lemon)

Steps:

1. Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
4. Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

Tips:

For a richer flavor, use real butter instead of margarine.
Make sure all of your ingredients are at room temperature before you start baking. This will help them combine more evenly and create a smoother batter.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help it rise evenly and prevent it from sinking in the middle.
Insert a toothpick into the center of the cake to check if it is done. If the toothpick comes out clean, the cake is done.
Allow the cake to cool completely before frosting it. This will help the frosting set properly.
For a more intense lemon flavor, use freshly squeezed lemon juice and zest.
Garnish the cake with fresh lemon slices or a sprinkle of powdered sugar before serving.

Conclusion:

The Lemon Cream Bundt Cake is a moist, flavorful, and refreshing cake that is perfect for any occasion. With its bright lemon flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special treat, give the Lemon Cream Bundt Cake a try.