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)
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.