Lemon Cream Cheese Bundt Cake

🧂 Ingredients

• 2⅓ cups + 1 tablespoon all purpose flour or cake flour

  (300 grams total)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs (room temperature)
• 1 large egg yolk
• zest ½ lemon
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 cup + 1 tablespoon cream cheese (whole) (room temperature)

  (240 grams total)
• ½ cup + 2 tablespoons vegetable oil (I use sunflower or corn oil)

  (120 grams total)
• 3 tablespoons lemon juice (room temperature)
• 3 tablespoons water (room temperature)
• 2-3 tablespoons powdered/icing sugar

Instructions

• 1 Pre-heat oven to 350F (180C). Grease and flour a 9½-10 inch bundt pan.
• 2 In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• 3 In a large bowl beat until light and fluffy about 2-3 minutes, the eggs, yolk,
  zest, vanilla and sugar. While beating on low add the flour mixture and combine,
  beating between each addition add in this order the cream cheese, oil, lemon
  juice and water. Beat until smooth about 1 minute.
• 4 Pour the batter into the prepared pan and bake for approximately 40-45 minutes,
  testing for doneness with a toothpick. Let cool in pan about 20-25 minutes, then
  move to a wire rack to cool completely. Dust with powdered sugar before serving.
  Enjoy!

Nutrition Info