Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake
This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cream cheese, lemon
Author: Beth Cato
large bundt pan
8ouncecream cheese1 box, softened
1large lemon zested and juiced
1/4cupunsalted butter softened
3eggs room temperature
1box yellow cake mix
Make the filling
In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.
Make the cake
Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
Bake for 40 to 45 minutes, until the middle passes the toothpick test.
Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.
Make the glaze
Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
Store under a cake dome or plastic wrap in fridge.