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Lemon Cream Cheese Bundt Cake

Cook Time:
60 Minutes
Serves Up To:
12 Servings

Nutrition Information



Bundt Cake:

  • 2 1/2 cups flour
  • 1 cup cane sugar
  • 1/4 cup unsalted butter; softened at room temperature
  • 4 oz. cream cheese; softened at room temperature
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. lemon zest
  • 3 large eggs; at room temperature
  • 1/2 lemon; freshly-squeezed
  • 1/4 cup vegetable oil

Lemon Glaze:


    Bundt Cake:

    1. Begin by preheating the oven to 375 degrees Fahrenheit. Generously grease (with butter) a standard Bundt cake pan.

    2. In a large bowl, whisk together the flour, baking powder, baking soda, lemon zest, and salt until combined. Set aside.

    3. In a bowl, add the softened butter, cream cheese, and sugar, beating them together using a hand-mixer (on high-speed), until fluffy, about 2-3minutes.

    4. Add the eggs (one at a time) followed by the lemon juice and oil, mixing until combined. On low-speed, add in the dry ingredients followed by the almondmilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet easy to stir.

    5. Scoop the batter evenly into the Bundt cake pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.

    6. Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a cake stand or dish. NOTE: Let it cool for at least 1-2 hours in a cool place.


    1. In a bowl, add the powdered sugar, lemon juice, and almondmilk, whisking everything together until the glaze is smooth and thick. NOTE: Glaze should be thick, but able to slowly run off whisk. If too thick, add additional almondmilk (1 tablespoon at a time); if too thin, add additional powdered sugar (1 tablespoon a time).

    2. Once the cake has cooled completely and is on the cake stand or dish of your choice, generously drizzle lemon glaze atop. Enjoy a slice!

    Made with these products:

    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk