Lemon Bunt Cake

Ingredients

Cake

  • 1 lemon cake mix

  • 1 3.4 oz lemon pudding mix dry, instant pudding

  • 1 cup sour cream

  • 4 large eggs

  • 1/2 cup oil

  • 1/4 cup lemon juice

  • 1/4 cup water


Frosting

  • 2 8- oz packages cream cheese softened

  • 1/2 cup butter softened

  • 2 tsp vanilla extract

  • 3-4 cups powdered sugar

Instructions

Cake

  1. Preheat oven to 350°F degrees.

  2. Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes.

  3. Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).

  4. Bake for 45-50 minutes.

  5. Let cool for 20 minutes.

  6. Remove the cake from the bunt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.

  7. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.

Frosting

  1. In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.

  2. Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.

  3. Frost the bunt cake and garnish with raspberries and mint leaves.

  4. Keep refrigerated.