This beautiful Cream Cheese Meyer Lemon Bundt Cake is a lemon pound cake filled with an incredible cream cheese filling and drizzled with a sweet lemon glaze. This post has been sponsored by Krusteaz, however all opinions are 100% my own.
We have three enormous and prolific lemon trees in our backyard. For most people, this would mean there would be no need to ever purchase a lemon from the store.
Of course, these lemons are not Meyer lemons, which means they just won’t suffice for all my baking needs. Meyer lemons are in a league of their own! (More on that in a moment.)
My most recent purchase of Meyer lemons inspired me to make this pretty Meyer lemon bundt cake. A newly purchased bag of Meyer lemons and a box of Krusteaz Meyer Lemon Pound Cake mix (I told you I really love Meyer lemons) were a match made in heaven, and the result was this Cream Cheese Meyer Lemon Bundt Cake.
Cream Cheese Meyer Lemon Bundt Cake — Why Meyer Lemons?
I’ve found that not everyone knows what makes Meyer lemons so special, and I’m always happy to spread the word about these beautiful lemons. (You just can’t beat the gorgeous color of the Meyer lemon peel!) Here are some fun facts about the lemons appearing in this Cream Cheese Meyer Lemon Bundt Cake:
Meyer lemons aren’t “true” lemons. Yes, really! A Meyer “lemon” is actually a hybrid of a lemon and a Mandarin orange.
Meyer lemons are sweeter than regular lemons. Meyer lemons are not as tangy as regular lemons and are only moderately acidic, making their juice on the sweeter side.
Meyer lemons are native to China. They were introduced in the United States in 1908.
Why You’ll Love Cream Cheese Meyer Lemon Bundt Cake
Other than the simple fact it’s exploding with Meyer lemon flavor, this lemon bundt cake is a wonderful spring treat. It’s perfect for spring gatherings and would be appreciated by so many mothers on Mother’s Day!
More Meyer Lemon Recipes
A beautiful Meyer Lemon bundt cake filled with delicious cream cheese filling.
- 2 boxes Krusteaz Meyer Lemon Pound Cake mix
- 1 ½ cups water
- 1 ¼ cup butter melted
- 4 tablespoons water for glaze
- 1 8 oz package cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- Preheat oven to 325˚F. Spray 12-cup bundt pan with non-stick cooking spray
- In a large bowl, stir together pound cake mixes, water and butter until blended.
- For full recipe and instructions visit the Krusteaz Blog.