Description
This lemon cake is deliciously moist and topped with a rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 lemon cake mix
- 3 ounces lemon instant pudding mix (*IMPORTANT – SEE RECIPE NOTES)
- 1 cup sour cream
- 4 large eggs
- 1/2 cup oil
- 1/4 cup lemon juice (fresh lemon juice tastes best)
- 1/4 cup water
- 1 1/2 cups white chocolate chips (optional)
- 16 ounces cream cheese (softened)
- 1/2 cup butter (softened)
- 2 teaspoons vanilla extract
- 3–4 cups powdered sugar
- raspberries (for garnish (optional))
- mint leaves (for garnish (optional))
Instructions
- Preheat oven to 350 degrees. Gather your ingredients.
- Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
- Pour cake batter into a greased bundt cake pan (nonstick cooking spray works best).
- Bake for 45-50 minutes. Let cool for 20 minutes.
- Remove the cake from the bundt pan and place it on a serving plate or cake stand. Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
- In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy. Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
- Place a ziplock bag or piping bag into a cup and fill with frosting.
- Snip the corner of the bag. You want a thick frosting strip, so make sure the hole is big enough to let out the right amount of frosting.
- Frost the cake in thick stripes going from the middle to the outside. Keep cake refrigerated.
Notes
- For best flavor, use fresh lemon juice.
- Chop white chocolate chips into smaller pieces before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg