Cream Filled Lemon Bundt Cake
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This beautiful Lemon Bundt Cake is buttery, with a light flavor and a filling of lemon
Cream Filled Lemon Bundt Cake was my first act of procrastination today. Seriously, when there’s a deadline, I can put something off until past the last-minute. Coincidently, this cake was not my deadline.
Not only did I decide that I definitely had to make cake to-day, immediately after I made this cake, but I also started organizing 9 years’ worth of Facebook photos. I mean, really, who does that? I spent 3 hours on organizing and rearranging. I’m sure I flooded the feed with the album of my dog, selfies and food photographs.
Cream Filled Lemon Bundt Cake
Bundt cakes are so pretty and this cake makes me think of spring. Lemon makes me think of spring.
The cream filling is made of
I topped the cake with a simple glaze of powdered sugar, again freshly squeezed lemon juice and apricot nectar. Yes, apricot nectar. Apricot nectar is also in the cake. It doesn’t taste like apricot, it just gives the cake and glazes a nice fruity flavor that pairs well with the lemon without being tart.
Apricot nectar comes in a can and is usually on the juice aisle of the grocery store.
Cake Recipe Tips
The recipe starts with a cake mix; you know how I like to use cookie and cake mixes. This bundt cake is rich and dense with a pound cake-like texture; a small crumb is the technical name for it.
However, it’s not overly sweet. The combination of the cake and filling with the sweet glaze all work wonderfully together. This is one of my favorite boxed cake mix recipes.
I am labeling this ‘pound cake‘, since I started a new Pound Cake series on callmepmc.com. But, I personally don’t consider it a true pound cake because it starts with a cake mix.
More Easy Cake Recipes to Make
- Citrus Bundt Cake
- Lemon Cream Cheese Pound Cake Recipe
- Whipping Cream Pound Cake
- Peanut Butter Pound Cake
- OLD FASHIONED APRICOT NECTAR CAKE
- APRICOT PECAN SCONES WITH APRICOT HONEY BUTTER
- Apricot Almond Energy Bars Recipe
- BAKED BLACKBERRY RICOTTA CHEESECAKE
- Apricot Spinach Quinoa Crustless Quiche Recipe
Cream Filled Lemon Bundt Cake
Ingredients
Cake
Filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 medium lemon zested, about 1/2 tablespoon
- 1 medium lemon juiced, about 1 tablespoon
Glaze
- 1 cup powdered sugar (aka confectioners)
- 1 tablespoon fresh lemon juice
- 1 tablespoon apricot nectar
Instructions
Filling
- In a small bowl, combine cream cheese, sugar, lemon zest and juice until smooth. Fill a zip-top bag with filling.
Cake
- Heat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
- Cream butter, add eggs one at a time mixing after each addition.
- Add cake mix and apricot nectar and stir until combined and fluffy about 2 minutes.
- Spoon half the cake batter into the prepared bundt pan.
- Snip the end off the zip-top bag that’s loaded with filling mixture.
- Squeeze the filling in a channel in the center of the cake batter in a bundt pan.
- Top with remaining half of cake batter. Smooth top flat.
- Bake for 50 to 55 minutes at 350 degrees. Test with a wooden pick.
- Cool on a wire rack 30 to 45 minutes before inverting on a serving tray.
Glaze
- With a whisk, stir 1 cup confectioner sugar, 1 tablespoon lemon juice and 1 tablespoon apricot nectar. (Add more apricot nectar one teaspoon at a time if glaze is too thick.)
- Drizzle glaze over cooled cake.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Taste is great, but the filling melted into the cakecake, leaving a hollow area. Any ideas?
This cake looks so delish. What could I use in place of the apricot nectar?
I used Peach Nectar since my grocery store didn’t have Apricot Nectar.
I feel like this recipe was created for me. Thank you for sharing!
Yay! I’m glad you like it!
This looks amazing! How big is the cake mix you’re using? There are a few different options–18oz, 16oz, etc. Mine is 15oz and I’m wondering if I should add some extra flour.
Update: I baked this with a 15oz gluten-free cake mix, adding maybe 1.5oz extra flour (rice blend, no xanthan gum). It was very dense, so I think it’d work equally well with less of the extra flour, but then it wouldn’t be like a pound cake. It turned out really well!! I will recommend this recipe to anyone who’s starting out baking gluten-free (or glutenous). Thank you! 🙂
Hi Emily, I’m sorry I just now got you comment. I used a 18.3 oz cake mix. This is one of my very old recipes before they started making the smaller size.
Ha! I’m too scared to go back that far into my facebook photos. But I say publish the selfie book, why not?! This cake looks amazing. I just love lemon desserts this time of year… and lemon and cream cheese is even better!
This looks great, Paula! I didn’t think a classic lemon bundt cake could be improved upon, but…yep, you’ve done it! That filling is genius. 🙂
Thanks Blair, it’s like having an icing on the inside and outside 🙂
There are few things that I like more than a lemony dessert. This cake looks so yummy…I wish I had some right now!
I agree. My parents both love lemon desserts so I get it honest. 🙂
I am all for using cake mixes too! Love this fun lemon cake with that hidden filling!!! This is the perfect spring cake!
Thanks Jocelyn!
ha! Organizing digital photos are one of my fave ways to procrastinate!
This looks so delicious! Cream filled cake is one of the greatest things ever!