CREAM FILLED LEMON BUNDT CAKE
Cream Filled Lemon Bundt Cake starts with a cake mix, but you would never know it's not from scratch. It's a beautiful bundt cake that's buttery, lightly lemon flavored and filled with a lemon cream cheese filling .
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Filling
- In a small bowl, combine cream cheese, sugar, lemon zest and juice until smooth. Fill a zip-top bag with filling.
- Cake
- Heat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
- Cream butter, add eggs one at a time mixing after each addition.
- Add cake mix and apricot nectar and stir until combined and fluffy about 2 minutes.
- Spoon half the cake batter into the prepared bundt pan.
- Snip the end off the zip-top bag that's loaded with filling mixture.
- Squeeze filing in a channel in the center of the cake batter in bundt pan.
- Top with remaining half of cake batter. Smooth top flat.
- Bake for 50 to 55 minutes at 350 degrees. Test with a wooden pick.
- Cool on a wire rack 30 to 45 minutes before inverting on a serving tray.
- Glaze
- With a whisk, stir 1 cup confectioner sugar, 1 tablespoon lemon juice and 1 tablespoon apricot nectar. (Add more apricot nectar one teaspoon at a time if glaze is too thick.)
- Drizzle glaze over cooled cake.
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