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Lemon Cream Cheese Bundt Cake with Lemon Glaze
Lemon Cream Cheese Bundt Cake with Lemon Glaze
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Prep Time:
10 minutes
Total Time:
2 hours 20 minutes
Try this effortless one-bowl recipe for a stunning bundt cake!
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)
Instructions:
  • Preheat oven to 325°F and generously coat a 10- or 12-cup fluted tube cake pan with cooking spray.
  • In a large bowl, mix Cake ingredients with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to medium and beat for 2 minutes. Pour the batter into the pan.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool for 15 minutes, then invert onto a cooling rack or heatproof serving plate, and remove the pan. Let it cool completely for about 1 hour.
  • Transfer the cake to a serving plate. In a medium bowl, whisk the powdered sugar and lemon juice gradually until a thick glaze forms. (You may not need to use all the juice.) Pour the glaze evenly over the cake and store it loosely covered.

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