Lemon Bundt Cake with fresh lemons and cream cheese.
Ingredients
1 lemon cake mix
2 tablespoons grated lemon peel (from 2 large lemons)
4 oz. cream cheese - at room temperature
1 cup milk
1/4 cup lemon juice
3 eggs
Glaze
1 1/2 cups confectionery sugar
3 - 5 tablespoons water
Instructions
Heat oven to 325°F. Generously spray 10 - 12 cup bundt pan. Add a tablespoon of flour. Shake it over the pan until coated evenly.
Add the cake ingredients to a mixing bowl. Beat on low for 1 minute, scrapping often. Turn up to medium and beat for 3 minutes. Pour batter into prepared pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Mix together the glaze ingredients until it reaches a drizzle consistency.
Turn out onto a cooling rack 10 minutes after it comes out of the oven. Cool completely and drizzle with the glaze;
Notes
Add 1 tablespoon of flour to the pan after spraying it well.
Adapted from Betty Crocker
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/06/18/lemon-bundt-cake/