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Ingredients
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- 3 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, room temp
- 2 ¼ cups granulated sugar
- 3 large eggs, room temp
- 1 Tablespoon lemon zest
- 2 Tablespoon lemon juice, fresh squeezed
- 2 teaspoon vanilla extract
- 1 cup sour cream, room temp
- Yellow food coloring, optional
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 4–5 Tablespoons whole milk
Instructions
- Preheat your oven to 325°F (163°C) and spray a bundt pan with non-stick baking spray; set aside.
- In a medium bowl, combine the flour, baking soda, and salt; set aside.
- Cream the butter and sugar in a stand mixer or with a hand mixer until light and fluffy, making sure to scrape down the sides.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Mix in the lemon zest, lemon juice, and vanilla, then scrape down the sides again.
- Gradually add half of the flour mixture, mixing until just combined, then scrape down the sides.
- Add half of the sour cream, mix, and scrape down the sides. Repeat with the remaining flour and sour cream until combined.
- If desired, add yellow food coloring and mix until the desired shade is achieved; set batter aside.
- In another bowl, beat the cream cheese until smooth with an electric mixer, then mix in the sugar until combined.
- Add the egg, lemon zest, and vanilla to the cream cheese mixture and blend until smooth.
- Pour half of the batter into the prepared bundt pan, creating an indention to fill with the cream cheese mixture.
- Spoon the cream cheese filling into the indention, then top with the remaining batter.
- Bake in the oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To make the glaze, whisk powdered sugar and milk until smooth, adjusting milk for desired consistency.
- Pour the glaze over the cooled cake on the serving platter and let it sit for 30 minutes before slicing.
Notes
Use room temperature ingredients for the best results.
When baking, ensure the toothpick comes out clean to know the cake is fully cooked.
This cake can be made a day ahead and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 34g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg