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!
Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Cheesecake Swirl Lemon Bundt Cake
Ingredients
For the Cake
- 3 cups (375g) cake flour*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 4 large eggs, room temperature
- 1 ½ cups (300g) caster/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
- ¼ cup (50g) caster/granulated sugar
- 1 large egg, room temperature
- ½ teaspoon lemon extract
- 3 tablespoons plain/all-purpose flour
For the Glaze
- 1 cup (125g) icing/powdered sugar
- ½ teaspoon lemon extract
- 3 – 4 tablespoons double/heavy cream
Instructions
For the Cake
- 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.
For the Cheesecake Swirl
- 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.
For the Glaze
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
I wouldn’t recommend it, because I’m not sure what the result would be.
Has anyone tried to make it with mascarpone?
I love lemon hence this cake is definitely the best flavor for me. I will definitely give it a try.
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
Thanks, Demeter!
This cake looks both refreshing and decadent at the same time! I love lemon themed dessert – especially in the summertime. I will have to put this cake on my summer “to-do” list!