Lemon Cream Cheese Bundt Cake

Ingredients

Cake

• 1 1/2 cups (2 sticks) butter, softened
• 8 ounces cream cheese, softened
• 6 eggs, divided
• 3 cups cake flour, sifted, divided
• 3 cups granulated sugar, divided
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon lemon extract

Glaze

• 1/4 cup lemon juice, for glaze
• 1 cup granulated sugar, for glaze

Instructions

Cake

1. Cream together butter, butter and cream cheese in a large bowl.
2. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added.
3. Add extracts and mix well. The batter will be very thick.
4. Place batter in a greased and floured* Bundt pan.
5. Bake at 300 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool in pan for 15 minutes.
7. Invert cake onto a cooling rack set over a sheet pan. Allow to cool to touch.

Glaze

1. Heat lemon juice and sugar in small pot (or in microwave) until sugar dissolves.
2. With a toothpick, poke holes all over the cooled cake.
3. Brush glaze over slightly cooled cake.
4. Cool completely before slicing.

Notes

* For best results, use our Pan Release!

Attribution

Swan's Down Cake Flour