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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.”
Ingredients:
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)
Frosting:
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
Instructions:
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
and serving.
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.
Keep
refrigerated.
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