Lemon Bundt Cake

This cake is both sinfully delicious and sinfully easy.  Its photo is on the "Cooking with Joni" banner; I snapped a picture of it during Springtime when I could stuff daffodils into the center.  But lemon is killer any time of year, so pull up a fork and enjoy!

1 pkg. lemon cake mix

1 (14 oz.) can sweetened condensed milk

1 Cup lemon juice (fresh squeezed if possible, and Meyer Lemon if possible)

3 eggs

¼ Cup vegetable/canola oil  

Beat all together and pour into a greased 10-inch bundt pan.  Bake at 350 degrees for 40-50 minutes.  Let set 5 minutes, then invert from pan and cool on rack.  (If center is not quite done, it's okay-- it's better when slightly undercooked). 

Frosting:

8 oz. cream cheese, softened

1/2 cup butter (1 stick), softened

1/4 Cup orange blossom water (or just water, if you can't find this.  But find it!)

2 tsp. vanilla

Powdered sugar-- add until you get the consistency you want

 

Beat all together then drizzle over cooled cake.