EASY MOIST LEMON BUNDT CAKE

 I love lemon desserts in the spring!  The flavor and bright yellow color make me happy.  This lemon bundt cake is really easy to make.  It is nearly from scratch and drizzled with lemon cream cheese frosting, lemon glaze, and white chocolate.  This is a super moist cake and it will disappear quickly!  I have posted this recipe before but I’ve improved the frosting and wanted to share the update!

Preheat your oven to 350 degrees and prepare a 10 or 12 cup Bundt pan by making sure it is well greased.  I want to share how I grease my bundt and cake pans so that my cakes never, never stick.  If you beat together equal amounts of shortening, vegetable oil and flour it creates the perfect non-stick concoction.  If you want to just try it for this recipe I would just mix up 1 Tbs. shortening, 1 Tbs. veg. oil, and 1 Tbs. flour.  Beat it until it is well mixed and brush in the pan liberally with a basting brush.
 Mix the batter together according to the recipe directions.    Pour the batter in the prepared bundt pan and bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.  Place the cooled lemon bundt cake on a cake platter.


In a small mixing bowl beat the cream cheese and butter together until smooth.  Add the fresh lemon juice and a tiny bit of yellow food color.  At first this is going to seem like not enough frosting but it will be.  The easiest way to drizzle this over the bundt cake is to put the cream cream frosting in a disposable frosting bag and pipe it over.
INGREDIENTS
LEMON BUNDT CAKE
1 (15.25 oz) pkg. Lemon Cake Mix
1 (3.9 oz.) pkg. Instant Lemon Pudding Mix
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Large Eggs
1/2 Cup Water
LEMON CREAM CHEESE ICING
1 1/2 oz Cream Cheese (softened)
1 Tbs. Butter (softened)
1/2 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
Lemon Glaze
1/4 Cup Powdered Sugar
2 Tbs. Fresh Lemon Juice
White Chocolate
6 oz White Chocolate Chips

INSTRUCTIONS
LEMON BUNDT CAKE
Preheat the oven to 350 degrees.  Prepare a 10 cup bundt pan by making sure it is well greased.  (See my post for this recipe for a great tip on how to do this).
In a mixing bowl, whisk together the cake mix and the pudding mix.
Add the sour cream, veg. oil, eggs and water.  Mix well.  Pour into the prepared bundt pan.
Bake at 350 degrees for 40-45 minutes.  A skewer should come out clean.  Cool at least 30 minutes in the pan before turning out onto a cooling rack.  Cool cake completely.
LEMON CREAM CHEESE ICING
Beat the cream cheese and butter until well combined.
Beat in the powdered sugar.
Add the lemon juice and 1 Tbs. Milk.  After beating well, if you feel you would like the icing a little thinner then add a little more milk.  Drizzle over the completely cooled bundt cake.
Lemon Glaze

Whisk the ingredients for the glaze together and drizzle it over the bundt cake.
White Chocolate

Melt the white chocolate chips and drizzle over the bundt cake.  I find it is easiest for me to melt the white chocolate and quickly put it in a disposable frosting bag to drizzle it the way I want.