Lemon Bundt Cake Recipe


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

8 ounce cream cheese, softened
2 cups powdered sugar
1 Tablespoon lemon zest
1 teaspoon lemon juice

  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.

  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.

Original recipe visit: Lemon Bundt Cake @ chef-in-training.com

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