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

Meyer Lemon Cream Cheese Bundt Cake

Prep time: 10 mins
Total time: 60-65 mins
Servings: 8-10

Ingredients

  • 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

Directions

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.