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.”
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
1 tsp. lemon juice
2/3 cup cream cheese frosting
1 fresh lemon
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!