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Cheesecake Swirl Lemon Bundt Cake

Cheesecake Swirl Lemon Bundt Cake – Deliciously moist and fluffy lemon-infused bundt cake, filled with a cheesecake swirl, and drizzled with a lemon glaze!

A glazed cheesecake swirl lemon bundt cake on a white cake stand.

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!

A cheesecake swirl lemon bundt cake with no glaze on a white cake stand.
A close-up of an unglazed cheesecake swirl lemon bundt cake on a white cake stand.

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!

Lemon bundt cake with slices removed to show cheesecake filling on a white cake stand.
A slice of cheesecake swirl lemon bundt cake on a small white plate with a fork.
Cheesecake Swirl Lemon Bundt Cake - Deliciously moist and fluffy lemon-infused bundt cake, filled with a cheesecake swirl, and drizzled with a lemon glaze! #cheesecake #lemon #bundtcake #cakerecipes

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Lemon bundt cake with slices removed to show cheesecake filling on a white cake stand.

Cheesecake Swirl Lemon Bundt Cake

Yield: 12 - 14 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Deliciously moist and fluffy lemon-infused bundt cake, filled with a cheesecake swirl, and drizzled with a lemon glaze!

Ingredients

For the Cake

  • 3 cups (375g) cake flour*
  • 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 (300g) caster sugar/granulated sugar
  • 2 teaspoons lemon extract
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240g) Greek-style yogurt, room temperature

For the Cheesecake Swirl

  • 1 cup (225g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon lemon extract
  • 3 tablespoons plain/all-purpose flour

For the Glaze

  • 1 cup (125g) icing/powdered sugar
  • 1/2 teaspoon lemon extract
  • 3 - 4 tablespoons heavy cream

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  3. 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.
  4. Pour half of the batter into the prepared pan.

For the Cheesecake Swirl

  1. Whisk together the cream cheese and sugar until combined. Beat in the egg and lemon extract, then fold in the flour.
  2. 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.
  3. 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.

For the Glaze

  1. 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.

Notes

*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.

Nutrition Information:
Yield: 14 slices Serving Size: 1 slice
Amount Per Serving: Calories: 411Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 124mgSodium: 231mgCarbohydrates: 46gFiber: 1gSugar: 21gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Donnetta

Wednesday 30th of June 2021

I'm wondering....can you use lemon pie filling instead of the cream cheese?...if so what would I do differently as far as time cooking or adjustments to the recipe.

Marsha

Wednesday 30th of June 2021

I wouldn't recommend it, because I'm not sure what the result would be.

Shirley Browm

Thursday 22nd of October 2020

HELP!! I DID'T UNDERSTAND THE INSTRUCTION ABOUT PUTTING THE CREAM CHEESE. IT STATES NOT TO PUT IT ON THE SIDE OR IN THE MIDDLE. IS THAT A TYPE-O. PLEASE EXPLAIN.

Marsha

Thursday 22nd of October 2020

The recipe states "Spread the cheesecake mixture evenly over the cake batter (making sure not to let it touch the sides and middle of the pan - although it doesn't matter too much if it does), then spread the remaining cake batter on top."

U

Friday 19th of April 2019

Has anyone tried to make it with mascarpone?

Ruth

Thursday 29th of June 2017

I love lemon hence this cake is definitely the best flavor for me. I will definitely give it a try.

Demeter | Beaming Baker

Tuesday 27th of June 2017

Oh my goodness, that SWIRL, tho!! Marsha, you know I love all of your bundt cakes--and I was totally waiting for the summer editions flavors to kick in! :) I was not disappointed. This cake is just beautiful. Pinned, of course. Btw, LOVE the new logo! Happy Tuesday, my friend! xo

Marsha

Tuesday 27th of June 2017

Thanks, Demeter! :D xo

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