Fast

Lemon–Cream Cheese Bundt Cake with Lemon Glaze

12 servings | Prep Time: 10 Minutes | Start to Finish: 2 Hours 10 Minutes

• Cake
• 1 box yellow cake mix with pudding
• 1 cup milk
• 1 package (3 oz) cream cheese, softened
• 2 tablespoons grated lemon peel
• ¼ cup lemon juice
• 3 eggs
• Glaze
• 2 cups powdered sugar
• 2 tablespoons lemon juice

1 Heat oven to 325°F. Grease 10- or 12-cup fluted tube cake pan with shortening; lightly flour.

2 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.

3 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; remove pan. Cool completely, about 1 hour.

4 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 loosely covered.

1 Serving: Calories 270; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 55mg; Sodium 310mg; Total Carbohydrate 52g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 2½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 3½

Sweet Secret Grate the lemon peel right into the bowl with the other ingredients to keep all those bright citrus flavors from drying out in the air.