• Preheat the oven to 350℉. Set out a 10-inch bundt pan for later.

  ^{*You want to spray the bundt pan with cooking spray right before pouring the batter in, so just set it aside for now.}

Make The Cream Cheese Filling

• In a small mixing bowl using an electric hand mixer, beat the cream cheese and sugar together until smooth and creamy.
  1 bar (8 oz) full-fat cream cheese, 1/4 cup granulated sugar
• Add in the egg and flour, and beat just until combined. Set aside.
  1 large egg, 2 tablespoons all-purpose flour

Make The Lemon Bundt Cake

• In a small bowl, whisk together the all-purpose flour and baking soda. Set aside.
  2½ cups all-purpose flour, 1 teaspoon baking soda
• Using a large bowl, or bowl of a stand mixer with the paddle attachment, beat the sugar, oil, and lemon zest until combined well and fragrant; about 1 minute.
  1½ cups granulated sugar, 2/3 cup vegetable oil, 2 tablespoons fresh lemon zest
• Add in the eggs, one at a time, making sure each egg is completely blended in and incorporated before adding the next.
  3 large eggs
• Add the plain greek yogurt and lemon juice and beat until combined and smooth.
  2/3 cup plain greek yogurt, 1/3 cup freshly squeezed lemon juice
• Pour the dry ingredients into the larger bowl of wet ingredients and beat on low speed, just until combined and no flour streaks remain in the batter. Do not overmix!
• If you want a stronger yellow color, you can stir in 1-3 drops of yellow food coloring at this point.
  yellow food coloring

Assemble The Cake For Baking

• Spray a 10-inch bundt pan with cooking spray or Baker's spray and immediately pour half of the lemon cake batter into the bundt pan. The bundt pan should be about 1/3 of the way full.
• Gently scoop or pipe in the cream cheese filling on top of the batter, making sure not to mix it in with the batter. You just want it to sit on top of the lemon cake batter.
• Scoop the remaining lemon cake batter on top of the filling and even out the top.
• Bake for 45-55 minutes or until the cake bounces back and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
• Cool the cake completely, inside the bundt pan at room temperature, before turning it out and placing it upside down on a flat plate or cake stand.

Simple Lemon Glaze & Serving

• Once the cake is cooled prepare the lemon glaze by stirring together the powdered sugar and lemon juice until a thick glaze forms.
  1½ cups powdered sugar, 1-2 tablespoons freshly squeezed lemon juice
• Drizzle or pour the lemon glaze over top of the cooled bundt cake and garnish with lemon zest (optional). Serve and enjoy!
  fresh lemon zest