Lemon Lime Cream Cheese Bundt Cake
A long time ago I got this recipe from Williams Sonoma, over the years I’ve changed it here and there but again and again it remains a crowd pleaser.
A hefty, moist cake, this dessert is filling and addicting. Blame the sweet lemon lime glaze that covers the entire cake. It creates a crispy texture that rounds out the acidity of the lemons and limes. A wonderful dessert cake, I’ve been know to eat this for breakfast more often than not.
Lemon Lime Cream Cheese Bundt Cake
Ingredients:
3 1/4 cups cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 sticks unsalted butter
8 oz. cream cheese
3 cups sugar
6 eggs
1 teaspoon vanilla
3 tablespoon fresh lemon juice (approx 1 lemon)
2 teaspoon finely grated lemon zest (approx 1 lemon)
glaze ingredients:
1/4 cup fresh lemon juice (approx 2 lemons)
1 tablespoon fresh lime juice
3/4 cup sugar
Instructions:
Prheat oven to 325 degrees. Grease a bundt cake pan with melted butter.
In a bowl whisk the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter and cream cheese on medium speed until creamy and smooth, gradually adding in the granulated sugar until combined.
Add the eggs, vanilla and lemon juice.
Reduce the speed to low and add in the flour mixture and the lemon zest.
Spoon the batter into the prepped pan and place on a baking sheet, in case of overflow.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let cool upright in the pan for 10-20 minutes. If the cake has risen too much, simply slice off the excess before you flip it over.
Gently turn the pan over onto a wire rack, and the cake should slip out. Let cool completely on the wire rack.
To make the glaze, in a small bowl whisk together the lemon juice, lime juice and sugar until blended. Using a silicone brush, generously brush the surface of the cake with the glaze. Let the cake cool completely before serving.
What temperature does the oven need to be?
You do such creative things with food! I’ve never tried working with fondant, but you’re tempting me to try. Have a lovely day.
Oops. Nm, I see it. One of the side effects from scanning emails all day.
Got a huge bag of lemons at Costco, so I’m having my own Lemon-fest these days…
What an amazing cake! And the nice thing is, it just keeps getting better as it sits there. I mean, it is not like most baked goods that only taste good right after baking–this one ages well. It is a pretty good-sized cake for only 3 adults and one 2 year old. Thanks for all the fun and useful recipes. My mom (visiting from Hawaii)thinks I am some kind of genius! I keep telling her all I do is follow recipes…
[…] been dreaming of. This is a cake to try, but make sure you heed the warnings of our Librarian and JustJeNN. Don’t over-whip, over-fill, or flour the pan once it’s buttered. If you think your cake […]