A beautiful bundt cake that’s buttery, lightly lemon flavored and filled with a lemon cream cheese filling, this Cream Filled Lemon Bundt Cake starts with a cake mix.
Bright and sweet, this cake is the perfect springtime dessert recipe.
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 cream cheese, sugar and lemon juice. It’s tart and sweet. I opted for freshly squeezed lemon juice, but if you forget to pick up lemons, you can use jarred lemon juice.
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 Tips
The cake 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 actually what it’s called. 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 cakes.
Don’t miss a single recipe, sign up for my weekly email!
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.
Cream Filled Lemon Bundt Cake
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
Cake
- 1 package cake mix butter flavored yellow
- 3 large eggs
- 3/4 cup apricot nectar
- 1/4 cup butter softened
Filling
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 medium lemon zested, about 1/2 tablespoon
- 1 medium lemon juiced, about 1 tablespoon
Glaze
- 1 cup confectioners sugar
- 1 tablespoon 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
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
More recipes you may like
Lemon Cream Cheese Pound Cake Recipe
Sharing at these parties. I hope you enjoy this Cream Filled Lemon Bundt Cake!
sandy says
I just love bundt cakes. This one looks delish and most all love lemon. I can’t wait to try it with that yummy filling. Sandy
Tammi says
I tried this twice and it burnt both times; first at 40 minutes, the second I took out at 30 minutes & while the top wasn’t burnt, the entire ring is too dark to serve. What am I doing wrong? I watched the temp, thinking my oven may be going bad, lowered the rack for the second cake…
The batter is delicious, as is the filling and glaze. However I’ve never burnt a cake and this is leaving me very frustrated!
Elisabet says
Darker cake pans tend to bake faster against the cake, making the crust dark. Cut temperature down when using heavier and darker pans. …OR… try using a water bath (bain de marie). I use a larger pan holding an inch of water, and put my bundt pan in it. This prevents the outer edges from burning before the middle is done. Just be careful when removing from the oven so the hot water doesn’t splash and burn you!
Peg says
Taste is great, but the filling melted into the cakecake, leaving a hollow area. Any ideas?
Diane says
This cake looks so delish. What could I use in place of the apricot nectar?
Jerusha (@TheDisneyChef) says
I feel like this recipe was created for me. Thank you for sharing!
Paula says
Yay! I’m glad you like it!
Emily R says
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.
Emily R says
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! 🙂
Paula says
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.
Carlee @cookingwithcarlee says
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!
Blair @ The Seasoned Mom says
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. 🙂
Paula says
Thanks Blair, it’s like having an icing on the inside and outside 🙂
Mary @chattavore says
There are few things that I like more than a lemony dessert. This cake looks so yummy…I wish I had some right now!
Paula says
I agree. My parents both love lemon desserts so I get it honest. 🙂
Jocelyn @BruCrew Life says
I am all for using cake mixes too! Love this fun lemon cake with that hidden filling!!! This is the perfect spring cake!
Paula says
Thanks Jocelyn!
amanda @ fake ginger says
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!