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.

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