Cheesecake Swirl Lemon Bundt Cake – Deliciously moist and fluffy lemon-infused bundt cake, filled with a cheesecake swirl, and drizzled with a lemon glaze!
Summer has me craving all the lemon desserts, and one of my favourite lemon desserts is cake. So, today I bring you my Cheesecake Swirl Lemon Bundt Cake!
This lemon-infused cake is so moist and fluffy, filled with a lemon cheesecake layer, and topped with a sweet lemon glaze. A burst of lemon in every bite!
Cheesecake Swirl Lemon Bundt Cake
To create the pretty cheesecake swirl you see here ↓, simply pour half of the cake batter into the bundt pan, then dollop spoonfuls of the cheesecake mixture on top, without letting it touch the sides and middle. Top with the remaining cake batter, then it’s time to bake!
Recipes for you lemon lovers!
- 3 cups cake flour* 300g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
- 4 large eggs room temperature
- 1 and 1/2 cups caster sugar/granulated sugar 300g
- 2 teaspoons lemon extract
- 1 cup unsalted butter 226g, melted
- 1 cup Greek-style yogurt 240g, room temperature
- 1 cup cream cheese 225g, softened
- 1/4 cup caster/granulated sugar 50g
- 1 large egg room temperature
- 1/2 teaspoon lemon extract
- 3 tablespoons plain/all-purpose flour
- 1 cup icing/powdered sugar 125g
- 1/2 teaspoon lemon extract
- 3 - 4 tablespoons heavy cream
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the lemon extract, melted butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
- Pour half of the batter into the prepared pan.
Whisk together the cream cheese and sugar until combined. Beat in the egg and lemon extract, then fold in the flour.
Spread the cheesecake mixture evenly over the cake batter (making sure not to let it touch the sides and middle), then pour the remaining cake batter on top.
Bake for 50 - 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
Whisk together the icing sugar, lemon extract, and heavy cream. Add more icing sugar if too runny, or more cream if too thick. The glaze should be fairly thick, but pourable. Drizzle over the cooled cake, and serve.
*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.