Ingredients
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1 lemon cake mix
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1 - 3.4 oz instant lemon pudding mix
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1 C sour cream
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4 Lg eggs
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½ C canola oil
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¼ C fresh squeezed lemon juice
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¼ C water
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Cream Cheese Frosting :
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1 - 8 oz cream cheese, room temperature
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¼ C unsalted butter, softened
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2 1/2 C powdered sugar
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1 tsp pure vanilla extract
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1 disposable piping bag
Instructions
- Preheat oven to 350 degrees and spray a 9inch round bundt pan with pam
baking spray - Using a standing mixer, beat the cake mix, pudding, sour cream, eggs,
oil, lemon juice and water until combined - Pour the batter into the bundt pan
- Bake in the oven for 45-55 minutes or until a toothpick comes out clean
- Allow to cool completely
- Place into the fridge overnight
Cream cheese frosting directions :
- Using a standing mixer, beat all ingredients until combined and smooth
- Scoop into the piping bag
- Cut the tip off the piping bag
- Pipe onto the frosting onto the bundt cake
- Cut into slices and enjoy!
