Nothing Bundt Cakes Lemon Cake Copycat (adapted from Favorite Family Recipes
Cake:
1 lemon cake mix
1 3.4 oz pkg dry instant lemon pudding
1 cup sour cream
4 large eggs
1/2 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 cups white chocolate chips
Frosting:
2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
3-4 cups powdered sugar
raspberries for garnish - optional
mint leaves for garnish - optional
Preheat oven to 350 degrees. Spray Bundt pan with cooking spray and sprinkle with flour. Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice and water for two minutes. Fold in the chocolate chips. Pour cake batter into the prepared pan. Bake for 45 - 50 minutes or until tester comes out clean. Cool on baking rack for 20 minutes. Remove cake from pan and allow to completely cool. Wrap in plastic wrap and store in refrigerator overnight, before frosting and serving. The will make your frosting of the cake be much speedier/easier.
Frosting:
In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy. Mix in vanilla and then gradually add the powdered sugar. Start with two cups and keep adding until you reach a desired consistency - thick and creamy. Take the cake out of the refrigerator and place on a serving platter or plate. Frost the cake and garnish with raspberries and mint leaves. Keep refrigerated.
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