Lemon Cream Cheese Bundt Cake with Lemon Glaze

By SewingDragonfly

From bettycrocker.com

A couple of reviewers noted that they used 4oz cream cheese instead of 3oz. A couple other ones said they used lemon cake mix instead of yellow.

Ingredients

• Cake
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup milk
• 1 package (3 oz) cream cheese, softened
• 2 tablespoons grated lemon peel (from 2 large lemons)
• 1/4 cup lemon juice (from 1 large lemon)
• 3 eggs
• Glaze
• 2 cups powdered sugar
• 2 tablespoons lemon juice (from 1 large lemon)

Details

Servings 12

Preparation

Step 1

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.

Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.