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

Ingredients

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