Lemon Bundt Cake

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

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
3. 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.

1. In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
2. 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.
3. When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.

   

LEAVE A COMMENT