When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious and Healthy Lemon Cheese Bundt Cake Recipe

Lemon Cheese Bundt Cake Recipe

Too good, this Lemon Cheese Bundt Cake has a wonderful rich and buttery flavor, moist texture; Bundt Cake has a golden brown crust that is both sweet and crisp. A little lemon zest is added to the batter which adds a nice citrus flavor and balances the sweetness of the cake. It stores very well and can be frozen.

2 sticks or 1 cup Margarine, softened
1 stick or 1/2 cup Butter, softened
1 8 oz. pkg Cream cheese, softened
6 Eggs
3 cups Cake Flour
3 cups Granulated sugar
1/2 tsp Vanilla extract
1/2 tsp Lemon extract

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ Bundt pan

Lemon Bundt Cake Directions:

Preheat oven, grease and flour pan.
Cream together margarine, butter and cream cheese in a large bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar, mix well. Repeat until all eggs, flour and sugar have been added.
Add extracts and mix well.
Place lemon Bundt cake batter in prepared pan. Bake lemon cake until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then cover pan with cooling rack and invert.
Remove pan and allow Bundt cake to cool.
This lemon Bundt cake is good plain, but you may wish to sprinkle cake with confectioner's sugar (using a fine strainer).
Nutrition facts: for Lemon Cheese Bundt Cake
Serving Size 151 g
Calories 609
Calories from Fat 287
Total Fat 31.9g 49%
Saturated Fat 12.2g 61%
Cholesterol 123mg 41%
Sodium 319mg 13%
Total Carbohydrates 74.7g 25%
Dietary Fiber 0.8g 3%
Sugars 50.3g
Protein 7.7g
Vitamin A 25% • Vitamin C 0% • Calcium 4% • Iron 12%

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User Comments


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No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

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Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!