Lemon Cream Cheese Bundt Cake

Serves 8 to 10

Bundt Cake

11⁄2 cups (12-ounces, 340 grams) unsalted butter, room temperature

8-ounces (227 grams) cream cheese, room temperature

2 cups (21-ounces, 879 grams) granulated sugar

1⁄4 cup (2-ounces, 57 ml) fresh lemon juice

1 tablespoon lemon zest

11⁄2 teaspoons vanilla extract

1⁄4 teaspoon salt

6 large eggs, room temperature

3 cups (15-ounces, 425 grams) cake flour

Simple Lemon Syrup

1⁄4 cup (2-ounces, 57 ml) fresh lemon juice

1⁄2 cup (3.5-ounces, 99 grams) granulated sugar

Lemon Glaze

2 cups (8-ounces, 227 grams) confectioners’ sugar

3 to 4 tablespoons fresh lemon juice

Bundt Cake

Preheat oven to 350 degrees. Spray 10-inch Bundt pan with non-stick baking spray. Set aside.

Using electric mixer, cream butter in large bowl until light and fluffy, about 5 minutes. Add cream cheese and beat until well combined, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add lemon juice, lemon zest, vanilla extract and salt; beat until well combined. Add eggs, 2 at a time; beat until combined. Add flour; beat on low just until flour starts to be incorporated. Continue folding in flour with silicon spatula just until all flour is incorporated.

Spoon batter into prepared pan; smooth top and tap on counter several times.

Bake until tester inserted near center comes out clean, about 1 hour and 20 minutes.

Remove from oven and invert onto a wire rack set in foil lined baking sheet.

Simple Lemon Syrup

Combine sugar and lemon juice in small bowl. Microwave on high for 45 seconds to a minute, until sugar has dissolved. Brush syrup over hot cake. Allow to cool completely.

Lemon Glaze

Mix confectioners’ sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more confectioner’s sugar or lemon juice.

Drizzle over cake, allowing glaze to drip down sides. Let stand until glaze sets, about 30 minutes.