Some of you may be familiar with the chain bakery called "Nothing Bundt Cakes." They offer the most moist bundts in incredible flavors. My favorite is their Lemon Bundt. I have found a recipe that works for me - so moist and rich and lemony... topping things off is my cream cheese frosting with a hint of lemon. I fill the middle of the cake with any remaining frosting so that folks can grab extra is they prefer. ~Enjoy! Diane
CopyCat Lemon {Nothing Bundt} Cake Ingredients: Cake: 1 box Lemon Cake Mix 1 small box INSTANT Vanilla Pudding Mix (3.4 ounces) 1/2 cup Sour Cream 1/2 cup Canola Oil 3/4 cup Water 1/2 cup Sugar 4 Eggs 1 Tbs Fresh Lemon zest 3 Tbs Fresh Lemon juice Cream Cheese Frosting: 8 ounce cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon fresh lemon juice 1 Tbs lemon zest, sprinkle over top of cake after frosting Directions: Preheat oven to 350 degrees F. Cake: In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before frosting. Frosting: In a medium bowl combine cream cheese, butter, powdered sugar, and lemon juice and beat on high until creamy. Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well. When cake is cooled, pipe the frosting over the top of the cake. Garnish with lemon zest if desired. Refrigerate any leftovers.
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