• Preheat oven to 350℉ (180℃)

Lemon Cream Cheese Filling

• Place softened cream cheese in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on medium speed until no lumps remain (1 - 2 minutes).
  8 Ounces Cream Cheese, full fat
• Add granulated sugar, lemon juice and lemon zest to the mixing bowl. Mix until well combined.
  ⅓ Cup Granulated Sugar, 1 Tablespoon Lemon Juice, 1 Tablespoon Lemon Zest
• Add one egg to mixing bowl. Mix until combined (1 - 2 minutes).
  1 Large Egg
• Set bowl aside or place cream filling in a piping bag.

Gingerbread Bundt Cake

• Prepare Bundt cake pan by spraying with non-stick baking spray.
• In a large bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, salt, baking soda and baking powder. Set bowl aside.
  2 ½ Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Nutmeg, 1 teaspoon Salt, ¼ teaspoon Baking Soda, 1 teaspoon Baking Powder
• In a separate large bowl, beat the brown sugar and butter together until light and fluffy (1 - 3 minutes). A stand or hand mixer may be used.
  ¾ Cup Unsalted Butter, 1 ½ Cups Dark Brown Sugar
• Add the eggs one at a time, mixing between each addition.
  2 Large Eggs
• Add molasses and mix until well combined.
  ½ Cup Molasses
• Add flour mixture to the mixing bowl in three additions, alternating with the water (starting and ending with the flour).
  1 Cup Water
• Pour one-half of the cake batter into Bundt pan. Using a spatula or spoon, create a well through center of the batter. Pipe or spoon lemon cream cheese filling into the well.
• Pour remaining half of cake batter over the filling. Smooth top of the batter with a rubber spatula.
• Bake for 55 - 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove pan from oven and place on a cooking rack for 15 minutes. After 15 minutes invert the pan onto the cooling rack and allow to cool completely (approximately 1 hour).