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Lemon Cream Cheese Bundt Cake with Lemon Glaze Recipe

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This recipe for Lemon Cream Cheese Bundt Cake with Lemon Glaze is from The Caballero Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Betty Crocker recipe. Need to try it.

 

 

 

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