Meyer Lemon Cream Cheese Bundt Cake
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.