Meyer Lemon Cream Cheese Bundt Cake

A Meyer Lemon Cream Cheese Bundt Cake on a cake stand.

Savor the irresistible combination of tangy citrus and velvety cream cheese with our Meyer Lemon Cream Cheese Bundt Cake recipe. Moist and tender this delightful dessert boasts a perfect balance of sweet and tangy flavors. With a bright lemon glaze drizzled over its golden exterior this bundt cake is a showstopper that will leave your taste buds longing for more.

PREP
10 mins
TOTAL TIME
60-65 mins
SERVINGS
8-10
CAKE
2 packages Krusteaz® Meyer Lemon Pound Cake Mix
1½ cups Water
2 Eggs
1¼ cup Butter, melted
4 tbsp Water, for glaze
FILLING
1 (8-oz package) Cream cheese, softened
¼ 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, eggs 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.

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