Thursday, August 27, 2015

Lemon Bundt Cake with Cream Cheese frosting

This is worth the wait. 
Bundt Cakes always take 40-50 minutes to bake and seems like ETERNITY! But when they're done, it's totally worth the wait. They're beautiful, easy to cut and especially delicious! 
We love lemon cakes with a little lemon drizzle, but this lemon cream cheese frosting, takes it over the edge scrumptious! 
I can't wait to make this again!



Lemon Bundt Cake

1 Lemon Cake mix
1 (3 oz) Instant Lemon Pudding & Pie filling
4 eggs
1 c. Sour Cream
1 tsp. Lemon Extract
1/4 c. Lemon Juice
1/2 c. Oil

Mix all ingredients together in a mixing bowl. Grease and flour your bundt pan REALLY well. Place your batter into your bundt pan. Bake at 350 for 45 minutes. 

When cake is finished, let cool on a wire rack for 10 minutes. Invert or flip the cake onto your serving plate.

Lemon Cream Cheese Frosting

1 (8 oz) pkg. Cream Cheese (room temperature)
2 c. Powdered Sugar
1 T. Lemon Juice

Whip all ingredients together until smooth.

Scoop the frosting from the bowl into a plastic zip bag.
Cut the tip of the plastic bag.
Squeeze the frosting to the "cut corner" and swirl the frosting onto the cake.




Here's another one of our favorite Bundt Cakes


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