Lemon-Cream Cheese Bundt

This sweet-and-tangy cake is made with yogurt instead of oil for a moist, fluffy dessert that’s also low in fat.

Ingredients

• 1 (16.5 oz.) pkg. lemon cake mix, such as Duncan Hines
• ⅓ cup plain nonfat Greek yogurt, such as Dannon
• 4 lemons, zested and juiced
• 1 (8 oz.) pkg. cream cheese, at room temp.
• ½ cup prepared lemon curd, such as Dickinson’s

Instructions

1. Heat oven to 350°F. Generously grease and flour 8-cup Bundt pan.
2. Prepare lemon cake mix as package directs, substituting Greek yogurt for oil called for. Stir in 2 Tbs. lemon juice and 2 Tbs. lemon zest. Pour batter into prepared Bundt pan. Bake 33 min. or until done. Let cake cool 10 min. in pan. Invert onto cooling rack to unmold. Let cool completely.
3. In medium bowl, whisk together cream cheese and lemon curd until smooth. Drizzle or spoon cream cheese–lemon curd mixture over top of cake. Garnish with candied lemon and lime slices, if desired.