Lemon Cream Cake

Cake Recipes | 0 comments

A fancy lemon cake, especially if you make it in a bundt cake pan. This cake freezes well, if you want to have a cake on hand in the freezer.

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Lemon Cream Cake

Joan Donogh
Bundt cake made with cream cheese, with lemon glaze.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16



  • 1 package 8 oz. cream cheese, softened
  • 1/2 cup butter softened
  • 1 1/4 cups sugar
  • 3 eggs
  • Grated rind of 1 lemon
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk


  • 1/4 cup lemon juice
  • 1/3 cup sugar



  • Preheat oven to 350 degrees F. In large beater bowl beat cream cheese and butter. Beat in the sugar until light and fluffy, about 5 minutes. Add eggs and beat until thoroughly blended.
  • Add lemon rind, flour, baking powder, salt and milk. Blend at low speed just until thoroughly combined.
  • Pour batter in a greased 10 inch bundt or tube pan. Bake for 50 to 55 minutes. Insert a toothpick or cake tester in the centre to test for doneness - it should come out clean. Do not underbake.


  • Combine lemon juice and sugar. Pour over the hot cake, allowing it to run down the edges between the cake and pan.
  • Cool cake in the pan for 10 minutes. Run a knife around the edges, place a cake plate over top of the pan. Turn the plate and pan over, and carefully remove the pan, so that the cake is sitting on the plate. Cool thoroughly.



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