Easy Lemon Bundt Cake with Lemon Cream Cheese Glaze
If you love lemon desserts that are bright, fresh, and dripping in sunshiney citrus flavor, this Lemon Bundt Cake with Cream Cheese Glaze disappears fast at any gathering.
Made with fresh lemon juice, lemon zest, and a few drops of LorAnn Oils Lemon Oil, this moist cake is the ultimate treat for lemon lovers.
With a swirl of homemade lemon curd tucked inside and a velvety cream cheese glaze drizzled over the top, this cake is a fresh and bright take on a classic lemon bundt. It is light, fluffy, and loaded with natural flavor.
Sponsored by LorAnn Oils
This recipe is proudly sponsored by LorAnn Oils, and their Lemon Oil is the star ingredient here. Unlike lemon extract, lemon oil is super concentrated and made from cold-pressed lemon rind—so it adds pure, vibrant lemon flavor that doesn’t fade while baking. A tiny bit goes a long way, and it enhances every layer of this cake beautifully.
Don’t forget to grab your Lemon Oil for all your springtime bakes at lorannoils.com Use code KALA15 to save 15% on your next order!
Why You’ll Love This Recipe
- Unbelievably fluffy and moist – We’re taking the base of my cherry almond bundt cake and fluffing it up just a touch so it’s light and tender but still sturdy enough to slice beautifully.
- Triple lemon flavor – Lemon juice, lemon zest, and LorAnn Oils Lemon Oil are layered into the batter, the lemon curd, and the cream cheese glaze for a bright flavor that really shines.
- Elegant enough for a gathering, easy enough for a weekend bake – Whether you’re making it for Easter, a shower, or just because you’re craving lemon cake, this bundt always delivers.
- Customizable glaze – Add more lemon juice for a drizzle or keep it thick and creamy. Either way, that tangy cream cheese hits just right.
Equipment You’ll Need
- Stand mixer with paddle attachment or electric hand mixer (optional)
- Microplane or zester
- Medium saucepan (for lemon curd)
- Mixing bowls (medium and large)
- Rubber spatula
- 12-cup bundt cake pan
- Wire rack for cooling
- Nonstick baking spray
- Fine mesh sifter
Your Shopping List
For the Cake:
- Salted butter
- Granulated sugar
- Large eggs
- Full-fat sour cream
- Whole milk
- Fresh lemons (for juice and zest) about 5
- LorAnn Oils Lemon Oil
- All-purpose flour
- Baking powder
- Baking soda
- Salt
For the Lemon Curd:
- Egg yolks
- Granulated sugar
- Salted butter
- Lemon juice and zest
- LorAnn Oils Lemon Oil
For the Cream Cheese Glaze:
- Cream cheese
- Powdered sugar
- Lemon juice and zest
- LorAnn Lemon Oil
- Heavy cream or milk (optional)
Step-by-Step Instructions
1. Make the Lemon Curd
- Whisk egg yolks, sugar, lemon juice, and zest in a saucepan.
- Cook over medium heat, stirring constantly until thickened (about 6–8 minutes).
- (You will know it’s done when you can create a large swipe in the curd with a spatula and the curd holds its shape and looks thick.)
- Remove from heat and stir in butter and lemon oil.
- Strain into a bowl, cover with plastic wrap (touching the surface), and chill.
2. Make the Cake
- Preheat oven to 175°C (350°F).
- Generously grease a 12-cup bundt pan with nonstick baking spray. Don’t skip this step! Be generous with he spray for a clean release!
- In a stand mixer, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time.
- Mix in sour cream, milk, lemon juice, zest, and lemon oil.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Add to the wet ingredients mixture and mix at low speed until combined.
3. Assemble & Bake
- Spoon half of the batter into the greased bundt pan
- Inject the curd into the cake batter by filling a piping bag and snipping off the end or you can carefully spoon a layer of lemon curd over the first layer of batter, avoiding the sides. Top with remaining batter and smooth the surface.
- Bake for 45–55 minutes or until a cake tester inserted in the center comes out with moist crumbs.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire cooling rack and cool completely.
4. Make the Cream Cheese Glaze
- Beat cream cheese until smooth. Add powdered sugar, lemon juice, zest, and lemon oil.
- Mix until silky.
- Thin with a bit of milk or cream if needed.
- Drizzle over the top of the cake and let set for 10–15 minutes before slicing.
Other Recipes You’ll Love
• Cherry Almond Bundt Cake with Cherry Sour Cream Glaze
• Lemon Tart with Toasted Toasted Meringue
• Lemon Curd Layer Cake
• Lavender London Fog with Vanilla Bean Sweet Cream
(Note: Some of the links mentioned may be affiliate links, meaning I may earn a small commission at no extra cost to you.)
Lemon Bundt Cake with Lemon Cream Cheese Glaze
This bright and fluffy Lemon Bundt Cake is bursting with fresh lemon flavor thanks to real lemon juice, and zest. A swirl of homemade lemon curd adds tangy richness, and it's all finished with a creamy lemon-kissed cream cheese glaze. The perfect spring or summer dessert for lemon lovers!
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Ingredients
Lemon Curd
- 4 large egg yolks
- 100 g granulated sugar
- 80 g fresh lemon juice 2 large juicy lemons
- Zest of 1 lemon
- 56 g unsalted butter
- 1/8 tsp – LorAnn Oils Lemon Oil
Lemon Bundt Cake
- 170 g salted butter room temperature
- 300 g granulated sugar
- 3 large eggs
- 240 g full-fat sour cream
- 60 g whole milk
- Zest of 2 lemons
- 60 g fresh lemon juice
- ¼ tsp LorAnn Oils Lemon Oil
- 280 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Lemon Cream Cheese Glaze
- 113 g cream cheese softened
- 120 g powdered sugar
- 15 –30g 1–2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/8 teaspoon LorAnn Oils Lemon Oil
- 15 –30g 1–2 tbsp milk or cream, if needed to thin
Instructions
For The Lemon Curd
- In a medium saucepan, whisk together 4 egg yolks, 100g sugar, 80g lemon juice, and the zest of 1 lemon.
- Cook over low/ medium heat, stirring constantly, until thickened (about 6–8 minutes).
- Remove from heat and stir in 56g butter and LorAnn Oils Lemon Oil.
- Strain through a fine mesh sieve into a bowl.
- Cover with plastic wrap pressed directly onto the surface and chill until ready to use.
Make The Cake Batter
- Preheat oven to 175°C (350°F).
- Grease a 12-cup bundt pan with nonstick baking spray.(GENEROUSLY!)
- In a stand mixer fitted with a paddle attachment, cream 170g butter, 300g sugar, zest of 2 lemons, and ¼ tsp LorAnn Oils Lemon Oil. On medium speed until light and fluffy (3–4 minutes).
- Add 3 eggs, one at a time, mixing well after each. Scrape down the bowl after all are incorporated.
- Add 240g sour cream, 60g milk, 60g lemon juice Mix until smooth.
- In a separate bowl, whisk together 280g flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Add dry ingredients to the wet mixture and mix on low speed until just combined. (some flour streaks are ok! Do not over-mix.)
Assemble and Bake
- Spoon half the batter into the prepared bundt pan.
- Use the back of a spoon to create small wells in the batter. Gently dollop the lemon curd into the center, keeping it away from the edges.
- Spoon the remaining batter over the curd and smooth the top.
- Bake for 45–50 minutes or until a cake tester inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Glaze and Serve
- In a small bowl, beat 113g cream cheese until smooth.
- Add 120g powdered sugar, 15–30g lemon juice, zest of 1 lemon, and LorAnn Oils Lemon Oil. Mix until creamy.
- Thin with 15–30g milk or cream if needed to make it pourable.
- Once the cake is fully cooled, drizzle the glaze over the top and let it drip down the sides.
- Let set for 10–15 minutes before slicing and serving.
