Lemon Cream Cheese Bundt Cake with Lemon Glaze

Lemon Cream Cheese Bundt Cake With Lemon Glaze Recipe

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Cindy McLaughlin


contributed by: Linda Neal

Recipe taken, years ago, from the back of a box of Betty Crocker cake mix.


☆☆☆☆☆ 0 votes

10 Min
45 Min


  • CAKE

  • 1 box
    betty crocker supermoist yellow cake mix
  • 1 c
  • 1 pkg
    (3 oounces) cream cheese, softened
  • 2 Tbsp
    grated lemon peal from 2 large lemons
  • 1/4 c
    lemon juice from 1 large lemon
  • 3 large

  • 2 c
    powdered sugar
  • 2 c
    lemon juice from 1 large lemon

How to Make Lemon Cream Cheese Bundt Cake with Lemon Glaze


  1. Heat oven to 325 degrees F. Generously spray 10- or 12-cup fluted tube cake pan.
  2. In 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.
  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 glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

Printable Recipe Card

About Lemon Cream Cheese Bundt Cake with Lemon Glaze

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American

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