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Lemon bundt cake with a lemon glaze, garnished with raspberries, black berries, and lemon slices and zest

Lemon Bundt Cake Recipe

This glazed lemon Bundt cake is soft, buttery, and packed with bright citrus flavor. Finish it with a simple lemon glaze or add the optional cream cheese berry filling.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 546kcal
Author: Ruth Truett

Equipment

Ingredients

The Bundt Cake

The Filling

  • 1 8 oz block cream cheese, softened
  • ½ cup lemon curd
  • blackberries, raspberries, strawberries if using strawberries, quarter them

The Glaze

  • 1 ½ cups powdered sugar
  • 3-4 tablespoon lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Preheat the oven to 375°F and generously grease a Bundt pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Mix in the avocado oil, sour cream, milk, lemon juice, vanilla, and lemon zest until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • For the lemon curd and cream cheese layer, simply whisk the lemon curd and cream cheese together until smooth.
  • In a small bowl, whisk together the softened cream cheese and lemon curd until smooth.
  • Spoon half of the cake batter into the prepared Bundt pan, spreading it evenly along the bottom and slightly up the sides to create a well.
  • Carefully spoon the cream cheese lemon curd mixture into the center of the batter. Top with fresh berries, arranging them in an even layer.
  • Cover the filling completely with the remaining cake batter and smooth the top.
  • Bake for 50–55 minutes, or until a toothpick inserted into the cake portion comes out clean.
  • Cool in the pan for 10–15 minutes before carefully inverting onto a wire rack. Let the cake cool completely.
  • For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over the cooled cake and allow the glaze to set before serving.

Nutrition

Serving: 1serving | Calories: 546kcal | Carbohydrates: 79g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 247mg | Potassium: 85mg | Fiber: 1g | Sugar: 54g | Vitamin A: 592IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg
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