Cheesecake Swirl Lemon Bundt Cake

June 23, 2017

164

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

For the Cake
3 cups cake flour* 300g
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 caster sugar/granulated sugar 300g
1/4 cup lemon juice 60ml
1 cup unsalted butter 226g, melted
1 cup Greek yogurt 240g, room temperature
For the Cheesecake Swirl
1 cup cream cheese 225g, softened
1/4 cup caster/granulated sugar 50g
1 large egg room temperature
1 teaspoon lemon juice
3 tablespoons plain/all-purpose flour
For the Glaze
1 cup icing/powdered sugar 125g
1 teaspoon lemon juice
3 - 4 tablespoons heavy cream

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....
See the full directions on my site

Nutritions

Calories
457

Sodium
946mg
39% DV

Fat
12g
19% DV

Protein
9g
18% DV

Carbs
77g
26% DV

Fiber
2g
10% DV

Baked