Lemon Cream Cheese Bundt Cake With Lemon Glaze Recipe

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)

Preparation

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.

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