Lemon Cream Cheese Bundt Cake with Lemon Glaze

Name: Lemon Cream Cheese Bundt Cake with Lemon Glaze
Prep time: 10 min
Total time: 2 min
Ingredients: 1 box Betty Crocker™ Super Moist™ 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; 2 cups powdered sugar; 2 tablespoons lemon juice (from 1 large lemon)

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Prep Time: 10 minutes

Total: 2 hours, 20 minutes

Servings: 12

Author : Betty Crocker Kitchens

Lemon Cream Cheese Bundt Cake with Lemon Glaze

Ingredients

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1 box Betty Crocker™ Super Moist™ yellow cake mix1 cup milk1 package (3 oz) cream cheese, softened2 tablespoons grated lemon peel (from 2 large lemons)1/4 cup lemon juice (from 1 large lemon)3 eggs2 cups powdered sugar2 tablespoons lemon juice (from 1 large lemon)

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.