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.

 

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