Ingredients:

1 Package of Duff’s white dessert mix
1 cup milk
1 3 oz.  package of cream cheese
2 tbsp. of grated lemon zest
¼ cup lemon juice
3 eggs

Optional glaze
2 cups powdered sugar
2 tbsp. lemon juice
1 tbsp. lemon zest for garnish

Prep time 10 minutes, Total Time: 2hr 30 minutes
Servings: 12

Directions:

1. Heat oven to 325 degrees F. Spray thoroughly bundt/fluted tube pan. (Mini-bundt pan can also be used.)

2. In a large bowl combine dessert mix, milk, softened cream cheese, lemon juice, lemon peel and eggs. Beat with electric mixer for about 2 minutes. Pour into the pan.

3. Bake for 40-45 minutes or until toothpick inserted into the cake comes out clean. Cool 15 minutes in pan. Turn pan upside down on cooling rack, allowing the cake to come loose from pan.  Remove pan and cool completely.

4. Serve cake on decorative cake plate or stand. If you want to add glaze, combine in a bowl the powdered sugar and lemon juice. Drizzle over cake before serving.  Top cake with lemon zest garnish.