Meyer Lemon Cream Cheese Bundt Cake
Savor the irresistible combination of tangy citrus and velvety cream cheese with our Meyer Lemon Cream Cheese Bundt Cake recipe. Moist and tender this delightful dessert boasts a perfect balance of sweet and tangy flavors. With a bright lemon glaze drizzled over its golden exterior this bundt cake is a showstopper that will leave your taste buds longing for more.
STEP 1
Preheat oven to 325°F. Spray 12-cup bundt pan with non-stick cooking spray.
STEP 2
In a large bowl, stir together pound cake mixes, water, eggs and butter until blended.
STEP 3
To make the cream cheese filling, whisk together cream cheese, sugar and egg until smooth.
STEP 4
Fill bundt pan with half of the lemon pound cake batter. Layer cream cheese filling and spread over the lemon batter. Top with remaining lemon pound cake batter.
STEP 5
Bake 50-55 minutes or until a knife is inserted and comes out clean.
STEP 6
Cool cake for 5 minutes, then invert cake onto cooling rack and cool completely.
STEP 7
To make the glaze, whisk together lemon glaze mix from the box and 4 tablespoons water until smooth. Drizzle over cooled bundt cake and allow to set before slicing.
