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Lemon Cream Cheese Bundt Cake with Lemon Glaze

Lemon Cream Cheese Bundt Cake with Lemon Glaze
  • Prep 10 min
  • Total 2 hr 20 min
  • Servings 12
What's better than cake? A beautiful bundt cake you can make in one bowl!
January 18, 2017

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • 1 cup (250 mL) milk
  • 125 g (half 250 g pkg) brick-style cream cheese, softened
  • 2 tablespoons (30 mL) grated lemon peel (from 2 large lemons)
  • 1/4 cup (50 mL) lemon juice (from 1 large lemon)
  • 3 eggs

  • 2 cups (500 mL) icing sugar
  • 2 tablespoons (30 mL) 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 centre 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 icing 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.

  • Mix up this basic recipe with different citrus fruits, like orange or lime.
  • Grate the lemon peel right into the bowl with the other ingredients to keep all those bright citrus flavours from drying out in the air.

Nutrition Facts

Serving Size: 12
Calories
270
Total Fat
5g
Saturated Fat
3g
Cholesterol
55mg
Sodium
310mg
Total Carbs
52g
Sugars
21g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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