Indulge in your favorite Spring-time flavors by baking a Lemon Bundt Cake, made with “JIFFY” Golden Yellow Cake Mix. It’s a refreshingly delicious treat that’s perfect for sharing with friends.
Yields: 12 – 15 Servings
Preheat oven to 350°F. Grease and flour a 10” Bundt pan.
For coconut mixture, combine cream cheese, sugar, lemon extract and egg. Beat until smooth. Add coconut and stir until well blended. Set aside.
Combine cake ingredients. Mix on medium for 4 minutes. Pour into pan. Spoon coconut mixture on top of batter. Do not touch sides of pan with filling.
Bake 50 – 55 minutes or until top springs back when lightly pressed. Cool until just warm and remove from pan.
Combine glaze ingredients. Blend well. Drizzle over completely cooled cake.
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