Hello! This is an easy and tasty recipe for a lemon bundt cake. Scroll down to the bottom of the page for a printable recipe.
Ingredients
For Lemon Cake:
1 lemon cake mix
3.4 oz lemon dry instant pudding mix
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup lemon juice
1/4 cup water
For Cream Cheese Frosting:
16 ounces cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla extract
3-4 cups powdered sugar
Directions
Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. Pour cake batter into a greased bundt cake pan. Bake 350 for 45-50 minutes. Let cool for 20 minutes. Remove the cake from the bundt pan and place it on a serving plate or cake stand. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving. After serving, store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.
For Frosting:
Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat this process all around the cake.
Lemon Bundt Cake
Ingredients
- 1 lemon cake mix
- 3.4 oz lemon dry instant pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup oil
- 1/4 cup lemon juice
- 1/4 cup water
- 16 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
Instructions
Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. Pour cake batter into a greased bundt cake pan. Bake 350 for 45-50 minutes. Let cool for 20 minutes. Remove the cake from the bundt pan and place it on a serving plate or cake stand. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving. After serving, store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.
For Frosting:
Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.
Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole. Repeat this process all around the cake.
