Lemon Cream Cheese Bundt Cake with Lemon Glaze

Ingredients

Cake

1
box  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

  • 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.

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