BY ELIZABETH CONLIN
STAFF WRITER
During Covid, I’ve had a lot of time to experiment with different recipes, but my personal favorite has been my lemon bundt cake. Here’s the recipe for what I believe is the perfect Lemon Bundt Cake.
Ingredients:
- 1 box Lemon cake mix
- 1 box of instant vanilla pudding mix (3.4 ounces)
- ¾ cup oil
- ¾ cup water
- ½ cup sugar
- ½ cup sour cream
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
Frosting:
- 2 cups powdered sugar
- 8 ounce cream cheese
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
Instructions:
- Preheat oven to 350° F.
- In a large bowl mix all the ingredients together for 2 ½ minutes on high (I would personally add the zest and juice last). After, pour into a greased bundt pan.
- Bake for 45-50 minutes (or until toothpick comes out clean). Let it cool for five minutes.
- When finished cooking, put cooling rack on the cake and slowly flip it out of the bundt pan.
Frosting:
- In a bowl mix all ingredients together and beat on high until creamy.
- Put frosting in piping bag (or ziploc bag with corner cut off).
- Put frosting onto the top of the cooled cake.
- OPTIONAL: Add more lemon zest to cake to make it look fancy.
Now you’re done! I hope you enjoy this as much as I did, and I really hope it turns out!