Description
A delicious and refreshing lemon bundt cake topped with a creamy glaze.
Ingredients
Scale
- 3 large Eggs
- 1/2 cup Cream cheese (Full fat, 4 oz.)
- 1 box Yellow cake mix (15 oz. box)
- 1 cup Whole milk
- 2 tbsp Lemon zest
- 1/4 cup Lemon juice
- 1 tsp Lemon extract
- 1 cup Powdered sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter (Melted)
- 1/2 tsp Lemon extract
- 1 tsp Lemon zest
Instructions
- In a large mixing bowl, add eggs, cream cheese and mix until smooth.
- Add cake mix, milk, lemon zest, lemon juice, lemon extract and mix until just combined.
- Pour batter in a greased and floured bundt pan. Use a 10-12 cup bundt or tube pan.
- Bake at 350 degrees F for 50-55 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down for 15 minutes. Then, flip it onto a cooling rack gently and remove the pan.
- Allow it to cool down completely.
- While it’s cooling, prepare the glaze by mixing together powdered sugar, lemon juice, melted butter, lemon extract, zest until thick, smooth and creamy.
- Drizzle glaze over the cooled cake. Enjoy!
Notes
- For best results, ensure eggs are at room temperature.
- Feel free to adjust the amount of lemon zest for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg