Best Betty Crockers Lemon Cream Cheese Bundt Cake Recipes

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LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE



Lemon Cream Cheese Bundt Cake with Lemon Glaze image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 270, Carbohydrate 52 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 0 g

BETTY CROCKER'S LEMON CREAM CHEESE BUNDT CAKE



Betty Crocker's Lemon Cream Cheese Bundt Cake image

This recipe is from Betty Crocker. It is easy to make and tastes great!

Provided by Kathy Plourde

Categories     Cakes

Time 55m

Number Of Ingredients 10

CAKE
1 box betty crocker super moist yellow cake mix
1 c milk
3 oz cream cheese
2 Tbsp grated lemon peel (from 2 large lemons)
1/4 c lemon juice, fresh (from 1 large lemon)
3 eggs
GLAZE
2 c powdered sugar
2 Tbsp lemon juice (from 1 large lemon)

Steps:

  • 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.

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