Have you ever had a bundt cake from Nothing Bundt Cakes? Oh my gosh they are good! So after visiting twice in one week I decided I needed to figure out how to make these at home. This cake is moist and rich and the cream cheese frosting just puts it over the top. I plan to try and recreate some of their other flavors in the days to come.
Lemon Bundt Cake with Cream Cheese Frosting
- 1 box of lemon cake mix (I prefer Betty Crocker)
- 1 (3.4 oz) box of lemon instant pudding (dry)
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 1/4 cup lemon juice
- 1/4 cup milk
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- 4 cups powdered sugar
Preheat oven to 350 degrees. Using shortening, grease every nook of your bundt pan. Then take flour and coat the shortening. This is the best thing I have found to keep the cake from sticking to the pan.
Beat the cake mix, dry pudding, eggs, sour cream, melted butter, lemon juice and milk using an electric mixer. Beat on medium high for 2 minutes.
Pour into prepared bundt pan and bake for 45-50 minutes. Remove from oven and allow to cool in pan for 10 minutes before removing onto a plate or cake stand. You can either fully allow it to cool and then frost it or a trick to make it extra tasty is to allow it to cool and then wrap plastic wrap around it and place it in the fridge overnight.
To make the frosting:
Beat softened cream cheese and softened butter until smooth. Add vanilla extract and then gradually add the powder sugar making sure to beat well in between.
You can put frosting in a piping bag or even a plastic baggie and cut the end off to give it that look that Nothing Bundt Cakes does. I use a large round tip in my frosting bag.