During my staycation I made this delicious Lemon Bundt Cake. The cake is super moist and the frosting is out of this world. So good. It really reminded me of the cakes from Nothing Bundt Cake.
Last time I tried to make a bundt cake it was a disaster. I didn't realize the recipe called for a larger bundt pan than I had and the batter overflowed all over my nice brand new oven. So mad/sad.
But I pushed through and this one went according to plan! Give it a try - you won't be disappointed!
Lemon Bundt Cake with Cream Cheese Frosting
Cake
1 box lemon cake mix
1 small box instant vanilla pudding (3.9 ounces)
1/2 cup sour cream
3/4 cup oil
3/4 cup water
1/2 cup sugar
4 eggs
1 tablespoon lemon zest
3 tablespoon lemon juice
Frosting
8 ounce cream cheese, softened
2 cups powdered sugar (more/less for desired consistency)
1 tablespoon lemon zest
1 teaspoon lemon juice
Preheat oven to 350 degrees. Butter your bundt pan and set aside.
In the bowl of a stand mixer, combine the cake mix, pudding mix, sour cream, oil, water, sugar, eggs, lemon zest and lemon juice. Mix for about 3 minutes to ensure everything is incorporated. Pour into prepared bundt pan and bake for 45-55 minutes, or until toothpick comes out clean and cake is golden brown. Let cake rest in pan before transferring to a cooling rack.
Once the cake is cooled, prepare the frosting. In the bowl of a stand mixer, combine the cream cheese, powdered sugar, lemon zest and lemon juice until smooth and creamy. It will take a few minutes or so.
Frost cake to your liking and garnish with lemon zest. Store leftovers in the refrigerator - tastes really good chilled too!
Source: Chef in Training
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