Meyer Lemon Cream Cheese Bundt Cake

Prep Time: 10 minutes

Total Time: 60-65 minutes

Serves- 8-10

Cake:

• 2 boxes Krusteaz Meyer Lemon Pound Cake mix
• 1 ½ cups water
• 1 ¼ cup butter, melted
• 4 tablespoons water, for glaze

Cream Cheese Filling:

• 1 8oz package cream cheese, softened
• ¼ cup granulated sugar
• 1 egg

Directions:

• Preheat oven to 325˚F. Spray 12-cup bundt pan with non-stick cooking spray
• In a large bowl, stir together pound cake mixes, water and butter until blended.
• To make the cream cheese filling, whisk together cream cheese, sugar and egg until smooth.
• Fill bundt pan with half of the lemon pound cake batter. Layer cream cheese filling and spread over the lemon batter. Top with remaining lemon pound cake batter.
• Bake 50-55 minutes or until a knife is inserted and comes out clean.
• Cool cake for 5 minutes, then invert cake onto cooling rack and cool completely.
• To make the glaze, whisk together lemon glaze mix from the box and 4 tablespoons water until smooth. Drizzle over cooled bundt cake and allow to set before slicing.