Let Them Eat Cake

Hello all,

I hosted our Ladies Group for May and was looking for a light dessert for the occasion. Came across this Lemon Bundt Cake in my newsletters.

Yes! Another lemon cake. I do like almost anything lemon! This recipe uses fresh citrus and is sooooo good.

Well, the Ladies really liked it and some even had seconds. The recipe says that it serves 12, but my pan portioned out 24 pieces. I’m sure it will work as a loaf or cupcakes also. Just keep and eye on the time, especially with the cupcakes. When cooled completely, it seems to slice well. Keep extra glaze to drizzle on after you put slices on plate.

Before everyone went home, recipe copies were asked for and I heard, even days later, that the cake had been a big hit.

Enjoy! Raggedy Ann

Lemon Cream Cheese Bundt Cake with Lemon Glaze


12 Servings Calories 270 ( Calories from Fat 50)per serving

1 box Betty Crocker™ Supermoist™ yellow cake mix

1 cup milk

1 package (3 oz) cream cheese, softened ( I used low fat and it was fine)

2 tablespoons grated lemon peels (from 2 large lemons)

1/4 cup lemon juice (from 1 large lemon)

3 eggs

2 cups powdered sugar

2 tablespoons lemon juice (from 1 large lemon)

1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

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, and 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 cake loosely covered.

Source: bettycrocker.com


Mix up this basic recipe with different citrus fruits, like orange or lime.

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.