Lemon Bundt Cake with Lemon Cream Cheese Filling

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.

2. 2

   In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. 3

   In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition.

4. 4

   Stir in the lemon zest, lemon juice, and vanilla extract until well combined.

5. 5

   Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Mix until just combined; do not overmix.

6. 6

   In another bowl, prepare the lemon cream cheese filling by blending together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth.

7. 7

   Pour half of the lemon cake batter into the prepared Bundt pan. Carefully add dollops of the lemon cream cheese filling in the middle, avoiding the edges. Cover the filling with the remaining cake batter.

8. 8

   Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

9. 9

   Once cooled, you can dust the top with powdered sugar or drizzle a simple lemon glaze if you like!