EASY MOIST LEMON BUNDT CAKE RECIPE

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INGREDIENTS

LEMON BUNDT CAKE

• 1 (15.25 oz) pkg. Lemon Cake Mix (Preferably Betty Crocker)
• 1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
• 1 Cup Sour Cream
• 1 Cup Vegetable Oil
• 4 Large Eggs
• 1/2 Cup Water

LEMON CREAM CHEESE ICING

• 2 oz Cream Cheese (softened)
• 1 Tbs. Butter (softened)
• 2 Cups Powdered Sugar
• 2 Tbs. Fresh Lemon Juice
• 1 Tbs. Milk
• Yellow Food Coloring

Lemon Glaze

• 1/4 Cup Powdered Sugar
• 2 Tbs. Fresh Lemon Juice
• White Chocolate
• 6 oz White Chocolate Chips

INSTRUCTIONS

LEMON BUNDT CAKE

1. Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased.  (See my post for this recipe for a great tip on how to do this).
2. In a mixing bowl, whisk together the cake mix and the pudding mix.
3. Add the sour cream, veg. oil, eggs and water.  Mix well.  Pour into the prepared bundt pan.
4. Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before turning out onto a cooling rack.  Cool cake completely.

LEMON CREAM CHEESE ICING

1. Beat the cream cheese and butter until well combined.
2. Beat in the powdered sugar.
3. Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would like the icing a little thinner then add a little more milk.  If you would like the icing to have a nice yellow tint, add a couple drops of yellow food coloring to it.  Drizzle over the completely cooled bundt cake.

Lemon Glaze

1. Whisk the ingredients for the glaze together and drizzle it over the bundt cake.

White Chocolate

1.  Melt the white chocolate chips and drizzle over the bundt cake.  I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.

This article and recipe adapted from this site

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