Lemon Cream Cheese Bundt Cake with Lemon Glaze

 

Ingredients

Cake

• 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

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.