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)
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.)