lemon cream cheese bundt cake with lemon glaze
contributed by: Linda Neal Recipe taken, years ago, from the back of a box of Betty Crocker cake mix.
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prep time
10 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 1 box betty crocker supermoist yellow cake mix
- 1 cup milk
- 1 package (3 oounces) cream cheese, softened
- 2 tablespoons grated lemon peal from 2 large lemons
- 1/4 cup lemon juice from 1 large lemon
- 3 large eggs
- GLAZE
- 2 cups powdered sugar
- 2 cups lemon juice from 1 large lemon
How To Make lemon cream cheese bundt cake with lemon glaze
-
Step 1Heat oven to 325 degrees F. Generously spray 10- or 12-cup fluted tube cake pan.
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Step 2In l 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.
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Step 3Bake 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.
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Step 4Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.
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