Sticky Lemon Bundt Cake
Ingredients
- 1 1/2 cups (12 oz./375 g) unsalted butter, at room temperature, plus more for greasing
- 3 cups (15 oz./425 g) all-purpose flour, preferably low-gluten, plus more for dusting
- 2 tsp. baking powder
- 1 tsp. salt
- 8 oz. (250 g) cream cheese, at room temperature
- 2 cups (16 oz./500 g) sugar
- 6 eggs
- 2 tsp. vanilla extract
- 1 Tbs. finely grated lemon zest
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
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