Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.

Connie Meacham Craig Barillas


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Note:

You may substitute self-rising flour for the all-purpose flour, but if you do, omit the baking powder and salt.

Nutrition Facts

356 calories; 16.8 g total fat; 63 mg cholesterol; 395 mg sodium. 46.7 g carbohydrates; 5.9 g protein; Full Nutrition


Rating: 5 stars
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. Read More