LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE

LEMON CREAM CHEESE BUNDT CAKE WITH LEMON GLAZE image

Yield 12

Number Of Ingredients 4

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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

Steps:

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.