Lemon Bundt Cake
Ingredients
Cake
- 1 lemon cake mix (I like Duncan Hines)
- 1 5.9 oz. box instant lemon pudding
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 1 cup sour cream (full fat works best)
- 4 eggs, beaten
Lemon Frosting
- 3 1/2 cups powdered sugar
- 1 cup butter, softened
- 2-4 tablespoons milk
- 1 1/2 teaspoons lemon extract
- lemon zest of two lemons
- dash salt
Instructions
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Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray really well, then dust with flour.
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With a hand mixer, combine the cake mix, pudding, eggs, sour cream, water, a little lemon zest, and oil in a large bowl.
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Spoon into the bundt pan and bake for 45-55 minutes. My oven bakes really slow, so mine always takes longer, but start checking around 45 minutes, just to make sure. Cake is done when a toothpick comes out clean.
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Cool for 10-15 minutes, then turn out onto a cake plate. While it's cooling, make the frosting!
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To make the frosting: Measure the powdered sugar into a large mixing bowl. Add the softened butter and a little bit of milk, beating until well combined, and adding a little milk as needed. When it's the right consistency, mix in the lemon extract and salt. I like to stir in a little lemon zest too!
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After the cake has cooled, turn it out onto a cake plate. Microwave the frosting for about 20 seconds, until you can pour It over the cake In ribbons. Sprinkle lemon zest over the top.
Recipe Notes
Frosting Note: Instead of making a glaze, I like my frosting to be thicker. To make it easy to pour over the cake, I microwave it before pouring over the cake. Then as it cools, it hardens to be the consistency of buttercream frosting.