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Lemon Cream Cheese Filled Bundt Cake (1)
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4.34 from 3 votes

Lemon Cream Cheese Bundt Cake

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 -10
Calories 492kcal
Author Candi Elm


  • Bundt Cake
  • 1 package of lemon flavored pound cake or lemon cake mix
  • 3 eggs
  • 1/4 cup butter softened
  • Filling
  • 8 oz of cream cheese softened
  • 1/4 cup sugar
  • 1 TB of fresh lemon juice
  • Glaze
  • 1 cup powdered sugar
  • Fresh Lemon Juice to desired consistency


  • In a small bowl, combine, cream cheese, sugar, lemon juice until smooth.
  • Fill a piping bag or sandwich bag with filling
  • Heat oven to 350 degrees. Grease and flour a 9 or 10" bundt pan
  • Cream butter, and eggs one at a time until creamy. Add cake mix and beat.
  • Add cake batter into the prepared bundt pan
  • Cut tip off of bag and squeeze filling in a circle in the middle of bundt batter
  • Top with remaining batter
  • Bake for 50 to 55 minutes and test with toothpick or cake tester
  • Let Cool
  • In small bowl add powdered sugar and add a TB of Lemon juice at a time until the consistency is able to be drizzled over top.


It is best to use a Pound Cake Mix in this recipe. It holds up much stronger and comes out of the pan nicer. Make sure you use plenty of cooking spray on pan or crisco and flour. You want it to come out beautiful 
Add some lemon zest or shavings to the top of the cake to make it a show stopper. 


Serving: 1g | Calories: 492kcal | Carbohydrates: 76g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 636mg | Potassium: 92mg | Fiber: 1g | Sugar: 50g | Vitamin A: 645IU | Vitamin C: 0.7mg | Calcium: 175mg | Iron: 1.7mg