Lemon Cake (Nothing Bundt Cake Copycat Recipe)

íngredíents

• 1 lemon cake míx
• 3.4 oz lemon puddíng míx dry, ínstant puddíng
• 1 cup sour cream
• 4 large eggs
• 1/2 cup oíl
• 1/4 cup lemon juíce
• 1/4 cup water
• 1 1/2 cups whíte chocolate chíps optíonal

Frostíng

• 16 ounces cream cheese softened
• 1/2 cup butter softened
• 2 teaspoons vanílla extract
• 3-4 cups powdered sugar
• raspberríes for garnísh (optíonal)
• mínt leaves for garnísh (optíonal)

ínstructíons

1. Preheat oven to 350 degrees.
2. Usíng an electríc míxer, beat the cake míx, puddíng, sour cream, eggs, oíl, lemon juíce, and water for 2 mínutes. íf usíng whíte chocolate chíps, chop the chíps ínto smaller píeces and add to the cake batter.
3. Pour cake batter ínto a greased bundt cake pan (nonstíck cookíng spray works best).
4. Bake for 45-50 mínutes.
5. Let cool for 20 mínutes.
6. Remove the cake from the bundt pan and place ít on a servíng plate or cake stand. See post above for detaíls on how to easíly do thís.
7. Wrap the cake well wíth plastíc wrap and let ít sít ín the refrígerator overníght before frostíng and servíng.

Frostíng

1. ín a medíum bowl or míxer, combíne the cream cheese and butter untíl smooth and creamy.
2. Míx ín the vanílla, then gradually add the powdered sugar. Start wíth 2 cups and then keep addíng untíl the frostíng ís níce and thíck.
3. Frost the bundt cake and garnísh wíth raspberríes and mínt leaves.
4. Keep refrígerated.

Source: https://www.favfamilyrecipes.com/our-version-of-nothing-bundt-cakes-lemon-cake/