Lemon Cream Cheese Bundt Cake with Lemon Glaze
This is one of our (and your!) favorite bundt cakes ever. Bursting with bright citrus flavor, it’s a must-try for any cake lover. Here’s exactly how we made it, so you can perfect the process too.
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)
Directions
1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
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.
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.
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.
