By Aimee Berrett
This lemon cream cheese bundt cake is a dense, but moist cake, and so decadent. It’s got the perfect light lemon flavor in every bite, and the sweet cheesecake like filling is so creamy and delicious – it’s the perfect summer cake!
1) You can skip adding the yellow food coloring if you want a less vibrant color and a more natural yellow cake color.
2) To add more lemon flavor, you can substitute fresh lemon juice for the milk in the glaze.
3) Leftover cake can be stored in an airtight container, or covered with plastic wrap in the fridge for up to 4 days.
For the full recipe, and tips and tricks go to the link below
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