Lemon Cream Dream Bundt Cake

Easter is just around the bend and my plans on what I am going to serve and make for the holiday are in full swing. 

This Lemon Cream Dream Bundt Cake is perfect to serve at a Spring time gatherings because it travels well and can feed the masses!! I always receive compliments when I make and take this cake places. Friends, Family and Guests always get excited over the cream cheese filling swirled throughout. They also love the tart lemon glaze that coats this tart but moist cake. To add a little extra color and flavor, I like to fill the center with fresh raspberries. The raspberries compliment this cake very well and make for a very pretty presentation!

Lemon Cream Dream Bundt Cake

Cake:

1 c. butter, softened

2 c. sugar

4 egg yolks

2 eggs

1 1/2 t. vanilla extract

zest of one lemon

2 t. baking powder

1/2 t. salt

3 cups all-purpose flour

1 c. milk

Cream Cheese Filling:

8 ounces Cream Cheese

zest of one lemon

3 T.  lemon juice (Freshly squeezed is best!)

1 egg

1/3 c. sugar

Glaze:

1/4 c. lemon juice (Freshly squeezed is best!)

11/2 c. powdered sugar

Directions:

Step 1: Preheat oven to 350 degrees. Spray a bundt cake pan generously with cooking spray or grease and flour it. 

Step 2:Prepare cream cheese filling by beating the cream cheese until smooth, then beating in remaining ingredients. In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt, and lemon zest. Beat the flour and milk alternately. Pour half the batter into the bundt pan., then spoon the cream cheese mixture in, avoiding the edges of the pan. Pour the remaining batter on top, making sure to cover the cream cheese completely (otherwise it'll bust through the crust of the cake and cause leaking in the oven.

Step 3: Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden. and that is just what you are looking for. Cool for 10 minutes and invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to coat it completely until the glaze is all gone. Cool for another 30-45 minutes, the refrigerate for 2-3 hours before serving. May be served chilled or at room temperature.