Easy Moist Lemon Bundt Cake
This easy moist lemon bundt cake drizzled with lemon cream cheese frosting is a fantastic nearly from scratch dessert! It's super moist and super tasty!
Author: Mindee's Cooking Obsession
Lemon Bundt Cake
- 1 (18.25 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
- ½ Cup Water
Lemon Cream Cheese Icing
- 3 oz Cream Cheese softened
- 3 oz Butter softened
- 1 Cup Powdered Sugar
- 2 Tbs. Lemon Juice
- 1-2 Tbs. Milk
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.