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.
Ingredients
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
Instructions
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.