Lemon Bundt Cake With Cream Cheese Berry Filling is the cake of your dreams for the summer. It’s bright and tart, moist and tender, and with a filling made from lemon curd and cream cheese that is out of this world. It’s the perfect balance of sweet and tangy and it’s your new favorite. I promise!
Let’s get started!
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lemon bundt cake ingredients
- Butter
- Sugar
- Eggs
- Lemons – lemon juice and lemon zest
- Avocado oil
- Milk
- Sour Cream
- Vanilla Extract
- Flour
- Baking Powder
- Lemon Curd
- Cream Cheese
- Berries – Blackberries, Raspberries, Strawberries, etc.
- Powdered Sugar
how to make lemon bundt cake
Before we get into the nitty gritty of this amazing lemon bundt cake, let’s go over some baking basics that will serve you well no matter what you’re making.
Baking Basics
- Make sure all of your ingredients are room temp. This helps to ensure even baking.
- Mix all of the wet ingredients together with wet ingredients.
- Then combine all the dry ingredients together.
- Add the dry ingredients to the wet ingredients.
- Don’t over mix. This can create a tough batter or dough.
Now, let’s make the best lemon bundt cake!
Grab your stand mixer and let’s go!
Greasing the Bundt Pan
I go old school with my greasing of the pan. I don’t think there is any reason to buy any special spray for this step because you already have butter and flour in your collection.
Take 2-3 tablespoons of cold butter and smear into the bundt pan. And, I mean smear. Really get into those crevices of the pan, smash it hard onto the entire inner surface. If the inside of the pan isn’t coated well, then the cake will stick. And, that’s not what we want at all. No one likes a stuck cake.
After the bundt pan is sufficiently buttered, sprinkle a few tablespoons of flour all around the pan. Turn the pan in a circular motion, distributing the flour over the buttered surface. The inside of the pan should look very consistent with the flour and butter coating. Discard any excess flour that does not stick to the butter coating.
Cake Batter
Cream the sugar and butter together until fluffy. Then, add the milk, avocado oil, sour cream, lemon juice, and vanilla mixing to combine. Throw in the lemon zest. The amount of flavor that comes from lemon zest is incredible. Don’t leave this out. You’ll thank me later!
Now, add the eggs, one at a time, mixing those to combine.
In a large, separate bowl, measure out and mix the flour and baking powder. Slowly add these dry ingredients to the wet ingredients until just combined. Do not over mix. We do not want a tough lemon bundt cake.
Lemon Curd and Cream Cheese Layer
This part is a little difficult only because you’re gonna have a hard time not eating it all before it goes into the cake. Lemon curd and cream cheese is a dangerous thing. Self control is required here.
For the lemon curd and cream cheese layer of the lemon bundt cake, simply whip these two ingredients together using a whisk until smooth. Set this aside.
Cake Construction
Begin by spooning half of the cake batter into the bundt pan. Spread this evenly along the bottom and up the sides slightly. You are creating a well for the lemon curd/cream cheese layer to rest in. The idea is to prevent the lemon curd from touching any surface of the bundt pan.
Next, carefully spoon the lemon curd mixture into the well of the first layer of lemon cake batter.
For the berries, you can use whatever berry you love. I’ve used them all, and they have all worked out wonderfully. For this particular recipe, I used blackberries. Because that’s what my kids requested from the grocery store.
Take a berry and gently press it into the lemon curd/cream cheese mixture. Repeat until the ring of lemon curd/cream cheese is full of berries. Don’t overdo this part. I usually get about 2 circular rings of berries and thats about it.
Now, carefully spoon the remainder of the cake batter onto the berries and lemon curd mixture. Make sure that the layer of berries and lemon curd is completely enveloped by the batter. You do not want any leakage through the batter.
Smooth the top layer of cake batter as level as you can get it. Now, into the preheated 375° oven for 50-55 minutes or until a toothpick comes out of the cake clean.
Cooling and Removal
Once the cake is done baking, let it rest in the bundt pan approximately 10-15 minutes, but no longer. Any less and the cake might collapse, any longer than it may stick to the pan.
Take a cooling rack and place on top of the bundt pan. Carefully, invert the bundt pan and the cooling rack. The lemon bundt cake should easily come out and onto the cooling rack. Let it cool completely.
The Lemon Glaze
The lemon glaze is the gilding of this lemon bundt cake lily. Simply mix lemon juice and zest with powdered sugar. You don’t want this too thick or too thin, just pourable. I mix mine in a glass measuring cup and drizzle it over the cooled cake. Let the glaze set up and the cake is ready to serve!
frequently asked questions
Any berry that you love and have on hand. I’ve used strawberries, blueberries, blackberries, and even pitted cherries. Just make sure if you use a canned or frozen berry, make sure they are drained well. You don’t want to incorporate a lot of excess liquid into this cake.
Lemon curd is a spread made from lemon, sugar, eggs, and butter. It is an amazing ingredient and I highly recommend you keep some on hand. The only problem is that it is tempting to eat the entire jar before you put it in a recipe. It’s sooooooo good!
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Lemon Bundt Cake Recipe
Ingredients
- 2 cups sugar
- 1 cup butter, softened
- ¼ cup avocado oil
- ¼ cup sour cream
- ¼ cup milk
- ¼ cup lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 4 eggs
- 3 cups flour
- 2 tsp baking powder
- 1 8 oz block cream cheese, softened
- 1/2 cup lemon curd
- blackberries, raspberries, strawberries if using strawberries, quarter them
- 1 ½ cups powdered sugar
- 3-4 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Cream the sugar and butter together until fluffy. Then, add the milk, avocado oil, sour cream, lemon juice, and vanilla mixing to combine. Throw in the lemon zest and mix to combine.
- Add the eggs, one at a time, mixing those to combine.
- In a large, separate bowl, measure out and mix the flour and baking powder. Slowly add these dry ingredients to the wet ingredients until just combined. Do not over mix.
- For the lemon curd and cream cheese layer, simply whisk the lemon curd and cream cheese together until smooth.
- Begin by spooning half of the cake batter into the bundt pan. Spread this evenly along the bottom and up the sides slightly. You are creating a well for the lemon curd/cream cheese layer to rest in. The idea is to prevent the lemon curd from touching any surface of the bundt pan.
- Next, carefully spoon the lemon curd mixture into the well of the first layer of lemon cake batter.
- Take a berry and gently press it into the lemon curd/cream cheese mixture. Repeat until the ring of lemon curd/cream cheese is full of berries. Don't overdo this part. I usually get about 2 circular rings of berries.
- Now, carefully spoon the remainder of the cake batter onto the berries and lemon curd mixture. Make sure that the layer of berries and lemon curd is completely enveloped by the batter. You do not want any leakage through the batter.
- Smooth the top layer of cake batter as level as you can get it. Now, into the preheated 375° oven for 50-55 minutes or until a toothpick comes out of the cake clean.
- Once the cake is done baking, let it rest in the bundt pan approximately 10-15 minutes.Take a cooling rack and place on top of the bundt pan. Carefully, invert the bundt pan and the cooling rack. Let the unmolded cake cool completely.
- Simply mix lemon juice and zest with the powdered sugar. You don't want this too thick or too thin, just pourable. I mix mine in a glass measuring cup and drizzle it over the cooled cake. Let the glaze set up and the cake is ready to serve!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Lemon Bundt Cake recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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