Meyer Lemon Cream Cheese Bundt Cake
PREP
10 min
TOTAL TIME
60-65 min
SERVINGS
8-10
Cake:
2 Packages
Krusteaz Meyer Lemon Pound Cake Mix
1 1/2 Cups
Water
1 1/4 Cup
Butter, melted
4 Tbsp
Water, for glaze
Filling:
1
8 oz package cream cheese, softened
1/4 Cup
Granulated sugar
1
Egg
STEP 1
Preheat oven to 325°F. Spray 12-cup bundt pan with non-stick cooking spray.
STEP 2
In a large bowl, stir together pound cake mixes, water and butter until blended.
STEP 3
To make the cream cheese filling, whisk together cream cheese, sugar and egg until smooth.
STEP 4
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.
STEP 5
Bake 50-55 minutes or until a knife is inserted and comes out clean.
STEP 6
Cool cake for 5 minutes, then invert cake onto cooling rack and cool completely.
STEP 7
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.
