Friday, April 22, 2016

The Perfect Lemon Bundt Cake

My mom and I have turned into cake baking machines. We want to find the perfect cake for each flavor. This lemon cake is amazing. This isn't just the best lemon cake I have ever had, it might be the best cake I have ever had. It has the perfect texture and its delicate lemon flavor is a perfect match for the frosting. I dream about this cake. I tried to convince my daughter she wanted this cake for her birthday this week, but alas, it isn't pink so it didn't make the cut. ;) 

For the Cake: 

  • 1 package lemon cake mix (I like the Duncan Hines Mix for these cakes)
  • 1 small box instant lemon pudding
  • 4 tablespoons of lemon juice 
  • 1 C. sour cream
  • 4 large eggs
  • 1/2 c. water
  • 1/2 c. oil

Heat the oven to 350 degrees. Combine all of the ingredients. Pour the mixture into a greased 10" inch bundt pan. Bake for about 45 minutes until a toothpick comes out clean. Let cool for 15 minutes and then remove the cake from the pan. It is best to remove the cake from the pan right at 15 minutes, If you wait a shorter or longer amount of a time it can be hard to remove the cake cleanly from the pan.

For the frosting: 

  • 16 oz softened cream cheese
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla
  • 1 c. heavy cream

Beat the cream cheese, sugar and vanilla together until smooth. In a different bowl beat the cream until stiff peaks form. Combine the frosting ingredients and beat just until combined. Do not beat very long. Scoop the frosting into a pastry bag and cut the end. Loop over the cake to evenly spread the frosting. 

This lemon version truly is divine! 
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