Lemon Cream Cheese Bundt Cake with Lemon Glaze

What's better than cake? A beautiful bundt cake you can make in one bowl! ...MORE + LESS -

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)

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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.