Lemon Cream Cheese Bundt Cake with Lemon Glaze
May 9, 2014 22:56:05 GMT -5
Post by PurplePuppy on May 9, 2014 22:56:05 GMT -5
Lemon Cream Cheese Bundt Cake with Lemon Glaze
What's better than cake? A beautiful bundt cake you can make in one bowl!
Prep Time 10 min Total Time 2 hr 20 min Servings 12
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
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.
What's better than cake? A beautiful bundt cake you can make in one bowl!
Prep Time 10 min Total Time 2 hr 20 min Servings 12
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
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.