Lemon Cream Cheese Bundt Cake with Lemon Glaze

Lemon Cream Cheese Bundt Cake with Lemon Glaze

Book Group here last night, forgot to take a picture of the cake before cutting so here is half the cake after serving!  Delicious!  and perfect for summer!  It’s a Betty Crocker recipe, easy to make and easy to eat too.


1 box lemon cake mix

1 cup milk

1 (3 oz) package cream cheese, softened

2 tablespoons grated lemon peel (from about 2 large lemons)

1/4 cup lemon juice (from about 1 large lemon)

3 eggs


2 cups powdered sugar

2 – 4 tablespoons lemon juice (from about 1 – 2 large lemons)

1  Heat oven to 325.  Spray 10 – 12 cup fluted tube or bundt cake pan generously with cooking spray for baking (the one with flour in it).

2  Beat cake ingredients on low for 1 minute then on medium for 2 minutes.  Pour into pan.

3  Bake 40 – 50 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes before turning onto serving plate.  Cool completely, about 1 hour, before glazing.

4  Mix powdered sugar and lemon juice with whisk until smooth and desired consistency.  Pour over cake.  (I topped mine with Pampered Chef Lemon Sprinkles.)

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