BETTY CROCKER'S LEMON CREAM CHEESE BUNDT CAKE

Betty Crocker's Lemon Cream Cheese Bundt Cake image

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.