Mini Lemon Curd Bundt Cakes

An easy cream cheese glaze and candied lemon slices give these easy treats a bakeshop-beautiful finish.

Ingredients

• 1 (16.5 oz.) pkg. lemon cake mix
• ⅓ cup plain Greek yogurt
• 3 lemons
• 1 (8 oz.) pkg. cream cheese, at room temp.
• ½ cup prepared lemon curd
• 1 cup sugar

Instructions

1. package directs, substituting Greek yogurt for oil. Zest and juice 2 lemons. Stir 2 Tbs. lemon juice and 2 tsp. lemon zest into batter. Pour batter into prepared pans. Bake 25 min.
2. Cut remaining lemon in half lengthwise; slice each half into very thin half-moons. In pan over high heat, bring 1 cup sugar and 1 cup water to a boil; simmer 2 min. Add lemon slices; simmer 10 min. Remove lemon slices to paper towel–lined plate; let dry.
3. Using electric mixer on medium speed, beat cream cheese and lemon curd 2 min. Spoon mixture over cakes. Garnish with candied lemon slices.