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Lemon Bundt Cake

This lemon cake is amazing. It has the perfect texture and its delicate lemon flavor is a perfect match for the frosting.
Course: Dessert
Keyword: Cake, dessert, Recipe


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

For the frosting:

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


For the Cake:

  • 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:

  • 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.