What’s better than a bundt cake? A bundt cake you can make in one bowl, made richer with cream cheese.
This recipe from Betty Crocker starts with a boxed cake mix. While our mother would turn up her nose at the idea of a boxed mix, there’s nothing wrong with a plain boxed mix. It saves time by mixing the dry ingredients: flour, sugar, baking powder.
While the recipes re tweaked to add antimicrobial agents like alpha tocopherol for longer shelf life; distilled monoglycerides as emulsifiers; maltodextrin, sodium stearoyl lactylate, xanthan gum and cellulose gum for batter viscosity; dicalcium sulfate as a calcium supplement. While you can read plenty on smaller websites about why you should avoid additives, they’re derived from natural ingredients and FDA-approved. The choice is yours.
Where we draw the line is with artificial flavors. They simply don’t taste as good as the real deal. That’s why this yellow cake mix, to which fresh-squeezed lemon juice is added, will taste so much better than a lemon cake mix with artificial flavors.
The recipe requires 10 minutes of prep time 2 hr 20 min Total Time 12
RECIPE: Lemon Cream Cheese Bundt Cake with Lemon Glaze
RECIPE: LEMON CREAM CHEESE BUNDT CAKE
Ingredients For The Cake (12 Servings)
1 box Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons grated lemon peel (from 2 large lemons)
1/4 cup lemon juice (from 1 large lemon)
2 cups powdered sugar
2 tablespoons lemon juice (from 1 large lemon)
Ingredients For The Glaze