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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 Lemon Bundt Cake 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!
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 546kcal
Author: Ruth Truett

Equipment

Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • ¼ cup avocado oil
  • ¼ cup sour cream
  • ¼ cup milk
  • ¼ cup lemon juice
  • 2 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3 cups flour
  • 2 tsp baking powder
  • 1 8 oz block cream cheese, softened
  • ½ cup lemon curd
  • blackberries, raspberries, strawberries if using strawberries, quarter them
  • 1 ½ cups powdered sugar
  • 3-4 tablespoon lemon juice
  • 1 tablespoon 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

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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