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Nothing Bundt Cake Copycat: Lemon Cake Recipe

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This recipe for Nothing Bundt Cake Copycat: Lemon Cake is from Denkinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon cake mix
1 3.4 oz. lemon instant pudding mix
1 c. sour cream
4 large eggs
1/2 c. vegetable or canola oil
1/4 c. lemon juice
1/4 c. water
1 1/2 c. white chocolate chips, chopped (or use mini if you can find)

FROSTING:
2 8 oz. pkgs. cream cheese, softened (you may use low fat)
1/2 c. butter, softened
4 c. powdered sugar
2 tsp. vanilla (I like to use clear so that the frosting stays more white)

GARNISH:
raspberries, blueberries, mint leaves
Directions:
Directions:
1. Preheat oven to 350°
2. Mix all of the ingredients except the chips together for 2 minutes. Fold in chips.
3. Pour cake batter in to a greased and floured Bundt pan--I use the cooking spray with flour added!
4. Bake 45-50 minutes.
5. Cool 20 minutes. Flip onto a serving plate or platter (tap all around the pan with back of knife to
loosen. Lift pan off.
6. Wrap this in Saran Wrap tightly (while warm) and put in fridge for a few hours or
even overnight.j
7. Cream together Frosting ingredients, starting with the butter and cream cheese. then add the vanilla
and powdered sugar.
8. To frost like the restaurant, fill a large ziplock bag with the frosting and ct off the bottom corner
depending on how large you want the frosting strips. Squeeze frosting from the outside of cake toward
the middle.
9. Garnish with raspberries, blueberries, or mint leaves, if desired.

 

 

 

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