|Recipe from: favfamilyrecipes|
Image credit: Echo
Nothing Bundt Cakes’ Lemon Cake
“Because of the richness of the cake, one Bundt cake can easily serve 15-20 people.”
1 lemon cake mix
1 3.4 oz instant lemon pudding mix (dry)
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 cups white chocolate chips (optional)
2 8-oz packages of cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
3-4 cups powdered sugar
Raspberries and mint leaves for garnish, if desired
Preheat oven to 350 degrees.
Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and
water for 2 minutes.
If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
Bake 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. See
post for details on how to easily do this.
Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting
In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
Mix in the vanilla, and then gradually add the powdered sugar.
Start with 2 cups and then keep adding until the frosting is nice and thick.
Frost the Bundt cake and garnish with raspberries and mint leaves.
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