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Lemon Cream Cheese Bundt Cake

Prepare to delight your taste buds with the zesty goodness of our Lemon Cream Cheese Bundt Cake. This elegant dessert is a harmonious blend of tender cake, rich cream cheese, and a luscious lemon glaze. Whether it's a special occasion or just a craving for something delightful, this cake promises to be a showstopper at any gathering or a sweet indulgence for your personal enjoyment. Get ready to savor the citrusy splendor of this Lemon Cream Cheese Bundt Cake!
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Course Dessert

Ingredients
  

Cake

  • 1 box Betty Crocker Super Moist Yellow Cake Mix
  • 1 cup Milk
  • 3 oz Cream Cheese softened
  • 2 tbsp Lemon Peel grated
  • 1/4 cup Lemon Juice
  • 3 Eggs

Glaze

  • 2 cups Powdered Sugar
  • 2 tbsp Lemon Juice

Instructions
 

  • Heat oven to 325 degrees F. Spray fluted tube cake pan.
  • In large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat for 2 minutes. Pour into pan.
  • Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool for 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, whisk until thick glaze forms. Pour evenly over cake. Store cake loosely covered.