Lemon Cream Cheese Bundt Cake

Ingredients:

- 290g Soft Unsalted Butter

- 185g Cream Cheese

- 415g Caster Sugar

- 5 Eggs

- 290g Plain Flour

- 1/2 tsp Baking Powder

- 1/4 tbsp Salt

- 1 tsp Vanilla Extract

- Zest of 2 Lemons (doubled from the original recipe)

- 2 tbsp Lemon Juice

For the Lemon Glaze:

- Confectioners’ Sugar (to taste)

- Lemon Juice (to taste)

- Additional Lemon Zest for garnish

Instructions:

1. Preheat the oven according to the original recipe (not specified).

2. In a mixing bowl, cream together the soft unsalted butter, cream cheese, and caster sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Sift together the plain flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

5. Stir in the vanilla extract, lemon zest, and lemon juice until well incorporated.

6. Pour the batter into a prepared loaf pan or cake tin.

7. Bake according to the original recipe's time and temperature (not specified) until a skewer inserted into the center comes out clean.

8. For the glaze, mix confectioners’ sugar with lemon juice in a bowl until you reach your desired consistency.

9. Once the cake is cooled, drizzle the lemon glaze on top and garnish with additional lemon zest.

10. Serve and enjoy!

Note: Recipe adapted from CupCakeJemma.