What's better than cake? A beautiful bundt cake you can make in one bowl!
Lemon Cream Cheese Bundt Cake with Lemon Glaze
- 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
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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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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