Lemon cream cheese cake

This lemon cream cheese cake uses a boxed yellow cake mix, fresh lemon juice and zest, and cream cheese in both the cake and frosting. Bake it in a Bundt pan at 325°F (165°C). The measured ingredients and instructions below match the printable recipe card.

Ingredients

For the cake

• 1 box yellow cake mix, 15.25 ounces
• 3 ounces cream cheese, softened
• 1 cup milk
• 3 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice

For the frosting

• 5 ounces cream cheese, softened
• 2/3 cup powdered sugar (listed as 0.66 cup in the recipe card)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk

Use the ingredients listed here rather than the preparation directions printed on the cake-mix box. The full 8-ounce block of cream cheese is divided: 3 ounces for the cake and 5 ounces for the frosting.

Step-by-step method

1. Prepare the oven and pan. Preheat to 325°F (165°C). Grease and flour a Bundt pan, coating the center tube and detailed edges.
2. Mix the cake batter. Put the cake mix, 3 ounces softened cream cheese, 1 cup milk, eggs, 2 tablespoons lemon zest, and 1/4 cup lemon juice in a large bowl. Beat on low speed for about 1 minute, scraping the bowl as needed.
3. Bake. Pour the batter into the pan and smooth the top. Bake for approximately 45 minutes, until a toothpick inserted into the cake comes out clean. Timing varies with the oven and pan.
4. Cool. Leave the cake in the pan for 15 minutes, then turn it onto a wire rack or plate. Let it cool completely before adding frosting.
5. Make the frosting. Beat the remaining 5 ounces cream cheese with 1 teaspoon lemon zest until smooth. Add the powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk, then mix until combined.
6. Finish. Drizzle or spread the frosting over the cooled cake.

Which recipe should I follow?

This page now follows the cake-mix Bundt version in the recipe card. It does not use the separate butter-and-flour batter previously described in the article. Pan substitutions and different baking times have not been verified for this version.

Timing and tips

The recipe lists 15 minutes of preparation and approximately 45 minutes of baking. Allow extra time for the 15-minute rest in the pan and complete cooling before frosting. Softening the cream cheese helps prevent lumps; mix the frosting in a clean bowl with clean utensils.

Storage

Because the frosting contains cream cheese and milk, refrigerate the frosted cake in a covered container. Do not leave it at room temperature for longer than 2 hours, or 1 hour in temperatures above 90°F (32°C). Follow USDA guidance for refrigerated leftovers.

Frequently asked questions

Is this a from-scratch cake?

No. This version starts with a 15.25-ounce box of yellow cake mix.

Why are there two amounts of cream cheese?

The cake batter uses 3 ounces; the frosting uses the remaining 5 ounces.

Can I frost it while warm?

Let the cake cool completely first so the cream cheese frosting does not melt over the cake.

Lemon Cream Cheese Cake

A moist and fluffy lemon cream cheese bundt cake topped with a sweet and tangy lemon cream cheese frosting.

Prep: 15 minutes minutes Cook: 45 minutes minutes Total: 1 hour hour

Save on Pinterest Print Recipe

Ingredients

  

1x2x3x

Cake

• 15.25 oz yellow cake mix 1 box
• 3 oz cream cheese softened
• 1 cup milk
• 3 large eggs
• 2 Tablespoons lemon zest
• 0.25 cup fresh lemon juice

Frosting

• 5 oz cream cheese softened
• 0.66 cup powdered sugar
• 1 teaspoon lemon zest
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon milk

Instructions

 

Preparation Steps

• Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
• Place the cake mix, 3 ounces cream cheese, 1 cup milk, eggs, 2 Tablespoons lemon zest, and 0.25 cup lemon juice into a large mixing bowl. Combine with an electric mixer on low speed for about one minute, scraping down the sides as needed.
• Pour the mixture into the prepared bundt pan and smooth it evenly.
• Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the baking pan for 15 minutes before inverting onto a wire rack or plate to cool completely.
• Prepare the frosting by creaming the 5 ounces of cream cheese and 1 teaspoon lemon zest together until smooth. Add the powdered sugar, 2 Tablespoons lemon juice, and 1 Tablespoon milk, mixing until well combined.
• Drizzle or spread the frosting over the cooled cake before serving.

Notes

Ensure the cream cheese is fully softened before mixing to avoid lumps in your cake batter and frosting.