Lemon Bundt Cake

I was working on the cover for my Savvy Spring Entertaining book (coming soon!) and I wanted something to feature on the front that was… well… springy!

It needed to shout “Spring” and be colorful and fun.

I found just what I was looking for with this Lemon Bundt Cake.

Bundt Cakes are so easy to make and so, so good with their moist, flavorful texture.

Garnished with lemon slices and a berry, I thought this did a great job of saying “Ah, Spring.”

Our cast of characters.

Mix up your batter. It is going to be really thick, so don’t panic.

Pour into a bundt or angel food cake pan that has been properly greased. (Properly vs. improperly, which is what I usually manage)

Bang the pan a bit to get the air bubbles out and even off the top of the batter. Pop into a preheated oven and bake for about 50 minutes or until the top if lightly brown and the edges start to pull away from the pan.

While the cake is cooling prepare to have a divine experience.

Zest a fresh lemon. As the scent fills your kitchen with a divine fragrance that makes your knees week, try not to pass out on the floor. Spouses, children and pets may find that disturbing.

Microwave cream cheese frosting for about 10 seconds or until melted then pour over the top of the cake.

Pour on plenty of frosting. You wouldn’t want anyone to get short-changed in the sticky-sweet department.

Lemon Bundt Cake

1 box Lemon Cake Mix

1 small package instant cheesecake pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1 tsp. lemon juice

2/3 cup  cream cheese frosting

1 fresh lemon

Strawberries (optional)

Preheat oven to 350 degrees.

Blend cake mix, oil, eggs, sour cream, water and lemon juice on medium speed until combined. The batter is supposed to be super thick, so don’t worry if it seems heavy.

Spoon it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Zest a lemon and enjoy that mos fragrant experience. You may also want to cut a few thin slices of the lemon for garnish.

Put frosting into a microwaveable pitcher or bowl and nuke it for about 10 seconds. For this recipe I used  Cream Cheese Frosting. That was a very good decision. Pour liberally over the cake, letting it drizzle down the sides. Sprinkle on a little lemon zest.

Serve with a strawberry or two and enjoy this luscious, moist dessert!

She Who Loves Lemon Desserts Way Too Much!


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