CopyCat: Lemon {Nothing Bundt} Cake

    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. 

Recipe Adapted from:  Culinary Hill 
Photos by: Diane Baker for Canning and Cooking at Home