Lemon Bundt Cake

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 3 1/3 tbsp Lemon juice

• Baking & Spices

  • 1 box Lemon cake mix
  • 2 cups Powdered sugar
  • 1/2 cup Sugar
  • 1 small box Vanilla pudding mix, instant

• Oils & Vinegars

  • 3/4 cup Oil

• Dairy

  • 8 oz Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 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

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.
• 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.
• In a medium bowl combine cream cheese, powdered sugar, lemon zest and lemon juice and beat on high until creamy.
• 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.
• When cake is cooled, pipe the frosting over the top of the cake. Garnish with more lemon zest if desired.