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Lemon Cream Cheese Bundt Cake w/ Lemon Glaze

Source of Recipe

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Lemon Cream Cheese Bundt Cake w/ Lemon Glaze

Bettycrocker.com
94 reviews rate this recipe 4 of 5 stars.
Prep Time 10 min
Total Time 2 hr 20 min
Servings 12

What's better than cake? A beautiful bundt cake you can make in one bowl!

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.


Expert Tips:
Mix up this basic recipe with different citrus fruits, like orange or lime.

Grate the lemon peel right into the bowl with the other ingredients to keep all those bright citrus flavors from drying out in the air.

Serving Size: 1 Serving equals: Calories 270 (Calories from Fat 50); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 55mg; Sodium 310mg; Total Carbohydrate 52g; Dietary Fiber 0g; Sugars 21g; Protein 3g ++++ Exchanges: 1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 1 Fat ++++ Carbohydrate Choice: 3-1/2