From Chef in Training
Ingredients
- 1 box lemon Cake Mix
- 1 small box INSTANT Vanilla pudding Mix (3.9 ounces)
- ½ cup Sour Cream
- ¾ cup Oil
- ¾ cup Water
- ½ cup Sugar
- 4 Eggs
- 1 Tablespoon lemon zest
- 3 Tablespoon lemon juice
FROSTING
- 8 ounce cream cheese, softened
- 2 cups powdered sugar
- 1 Tablespoon lemon zest
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
- Bake for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
WHILE CAKE IS COOLING MAKE FROSTING.
- In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
- Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
- When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.
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