December 25, 2015

Lemon Cream Cheese Bundt Cake with Lemon Glaze

I was googling another recipe, I can’t recall now, but I chanced upon a Betty Crocker page.

It featured a spectacular bundt cake with a name so ensnaring I had to do it.  The reviews were all positive.  I am a fan of lemon squares.  Plus I love baking a bundt with its various molds.  The bundt look always catches my eye.

So Christmas Day with its sweetness overload was a great time to counterbalance via Lemon Cream Cheese Bundt Cake with Lemon Glaze

I followed the ingredients and steps to a T (with an electronic food scale for the Philadelphia Classic Cream Cheese).  The cake came out somewhat dense and lightly lemony.  

Everyone loved it – vanished in a blink – but my palate was a bit disappointed.  Too high an expectation?  I was looking for that knock-me-down combo of lemon, cream cheese and milk (tart, moist, melty), but it proved to be a 12-rounder inspite of the lemon glaze.

BTW, one should reduce by a cup the powdered sugar for the glaze.  And perhaps, one should still add a bit of oil to the batter as the cake mix dictates but was omitted in the bundt recipe.

For the Cake
1          box Betty Crocker™ SuperMoist™ yellow cake mix
1          cup milk
1          package (3 oz) cream cheese, softened
2          tablespoons grated lemon peel (from 2 large lemons)
1/4       cup lemon juice (from 1 large lemon)
3          eggs 

For the Glaze
2          cups powdered sugar
2          tablespoons lemon juice (from 1 large lemon) 

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour.
  • Place cake on serving plate. In medium bowl, beat powdered sugar and lemon juice, a little at a time, using whisk until thick glaze forms. (You may not need all the juice.) Pour evenly over cake. Store cake loosely covered.

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