Cream Filled Lemon Bundt Cake starts with a cake mix, but you would never know it's not from scratch. It's a beautiful bundt cake that's buttery, lightly lemon flavored and filled with a lemon cream cheese filling .
In a small bowl, combine cream cheese, sugar, lemon zest and juice until smooth. Fill a zip-top bag with filling.
Cake
Heat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
Cream butter, add eggs one at a time mixing after each addition.
Add cake mix and apricot nectar and stir until combined and fluffy about 2 minutes.
Spoon half the cake batter into the prepared bundt pan.
Snip the end off the zip-top bag that's loaded with filling mixture.
Squeeze the filling in a channel in the center of the cake batter in a bundt pan.
Top with remaining half of cake batter. Smooth top flat.
Bake for 50 to 55 minutes at 350 degrees. Test with a wooden pick.
Cool on a wire rack 30 to 45 minutes before inverting on a serving tray.
Glaze
With a whisk, stir 1 cup confectioner sugar, 1 tablespoon lemon juice and 1 tablespoon apricot nectar. (Add more apricot nectar one teaspoon at a time if glaze is too thick.)