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Creamy Lemon Bundt Cake

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
95 min
SERVINGS
12 servings
Dessert
Creamy Lemon Bundt Cake
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup shortening
  • 1 1/4 cups white sugar
  • 3 eggs
  • 2 1/4 cups unsifted all-purpose flour
  • 1 cup milk
  • 2 tablespoons grated lemon zest
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup white sugar
  • 1/4 cup lemon juice
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take a moment to thoroughly grease a large fluted tube pan with a generous amount of non-stick cooking spray, ideal for baking a Bundt-style cake.
3
Make the cake by combining softened cream cheese and butter in a large mixing bowl using an electric mixer until you achieve a smooth, creamy texture. Gradually add sugar to the mixture and continue blending until it becomes light and fluffy.
4
Introduce eggs one at a time, beating the mixture well after each addition to ensure everything is fully incorporated.
5
Now, incorporate flour, milk, lemon zest, baking powder, and salt into the mixture on low speed just until they are thoroughly blended. Don't forget to scrape down the sides of the bowl occasionally.
6
Pour the cake batter into the prepared tube pan and bake in a preheated oven until a toothpick inserted into the center comes out clean, taking approximately 45 to 50 minutes.
7
Simultaneously, prepare the glaze by mixing sugar and lemon juice in a liquid measure until the sugar is fully dissolved.
8
Remove the cake from the oven and immediately pour the glaze over it, allowing it to flow freely down the edges between the cake and the pan.
9
Allow the cake to cool in the pan for 30 minutes before transferring it to a wire rack and letting it cool completely.