Lemon Cream Cheese Bundt Cake with Lemon Glaze
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Updated Feb 24, 2014
What's better than cake? A beautiful bundt cake you can make in one bowl!
Lemon Cream Cheese Bundt Cake with Lemon Glaze
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- Prep Time 10 min
- Total 2 hr 20 min
- Servings 12
- Ingredients 8
Ingredients
Cake
- 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
Glaze
- 2 cups powdered sugar
- 2 tablespoons lemon juice (from 1 large lemon)
Instructions
-
Step1Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
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Step2In 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.
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Step3Bake 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.
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Step4Place 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.
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Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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