This luscious loaf can be eaten simply, with butter, or with an orange cream spread. Try swapping dates for the raisins as a variation.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 Bundt(R) cake |
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
Instructions
- 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.
- You may substitute self-rising flour for the all-purpose flour, but if you do, omit the baking powder and salt.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 395 mg |
| Sugars | 28 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Look no further. Absolutely the best lemon bundt cake. I popped the cake out of the pan first before drizzling the lemon topping over it.
This recipe was really nice and the cake was soooooooo delicious. My family enjoyed it. It enticed my fiancé to bake a cake, but she’s baking a “7-Up” cake today.
Everyone loved it. We are a sugar sensitive family and dropped the amount of sugar by a 1/2 cup and it still was sweet and flavorful.
Oooh. This is good. I also was missing the milk amount so I used 1C. I added 1tsp of lemon extract to the batter with the zest- that was not super lemon forward. What hit it out of the park was the sugar and lemon glaze Holy cow was that tart and sweet. So good. My glaze got stuck around the outside of the pan even though I nudged the cake away from the sides of the pan. Next time I will flip the cake and add it straight to the top. This cake was so creamy and rich. Very Good.
Divine! Imade it for my daughter which loves anything with lemons. I made a twist on it with the glaze. I added chopped walnuts to the mixture
Love this cake. Recipe does not state amount of milk. I used 1 cup buttermilk . Very good. Moist and not overpowering lemon flavor. Just right.