An easy cream cheese glaze and candied lemon slices give these easy treats a bakeshop-beautiful finish.
- 1 16.5-oz. package lemon cake mix
- 1/3 c. plain Greek yogurt
- 3 lemons divided
- 1 8-oz. package cream cheese at room temp
- 1/2 c. prepared lemon curd
- 1 c. sugar
Heat oven to 350 degrees Fahrenheit. Grease and flour 12 mini Bundt pans. Prepare cake mix as package directs, substituting Greek yogurt for oil. Zest and juice 2 lemons. Stir 2 tablespoons lemon juice and 2 teaspoons lemon zest into batter. Pour batter into prepared pans. Bake 25 minutes.
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 minutes. Remove lemon slices to paper towel–lined plate; let dry.
Using electric mixer on medium speed, beat cream cheese and lemon curd 2 minutes. Spoon mixture over cakes. Garnish with candied lemon slices.