RECIPE: Cream Cheese Stuffed Brunch Lemon Bundt Cake - baked in cast iron | Innkeeper-Approved™ - Ne

Ingredients

• 1/4 Cup Sugar ((50 grams))
• 1.5 TSP Lemon Zest ((3 grams))
• 1/2 Cup Sliced Almonds ((56 grams))
• 1/2 Cup Confectioners Sugar ((60 grams))
• 1.5 TBSP Fresh Lemon Juice ((22 grams))
• 2 1/4 Cups Unbleached All Purpose Flour ((315 grams))
• 1 1/8 TSP Baking Powder ((5.4 grams))
• 1 1/8 TSP Baking Soda ((5.4 grams))
• 1 TSP Table Salt ((6 grams))
• 10 TBSP Unsalted Butter ((140 grams))
• 1 1/8 Cup Granulated Sugar ((225 grams))
• 5 TBSP Sugar (additional) ((62 grams))
• 1 TBSP Lemon Zest ((6 grams))
• 4 TSP Lemon Juice ((20 grams))
• 4 Large Eggs
• 4 TSP Vanilla Extract ((20 grams))
• 1 TSP Vanilla Extract (additional) ((5 grams))
• 1 1/4 Cups Greek Yogurt ((284 grams))
• 8 OZ Cream Cheese ((224 grams) At Room Temperature)