Ingredients
The following ingredients have 4 Servings
- 1 cup Butter ((softened))
- 2 1/4 cups Sugar
- 3 large Eggs
- 1 cup Full-Fat Sour Cream
- 1/4 cup Dry Pudding Mix ((lemon or vanilla))
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 1/4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 8 ounces Cream Cheese ((softened))
- 1/4 cup Butter ((softened))
- 2 1/4 to 2 1/2 cups Powdered Sugar ((depending on desired stiffness))
- Lemon Zest
Instruction
- Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar for 5 minutes, until light and fluffy, scraping the sides of the bowl often.
- Add eggs one at a time. Stir in sour cream, dry pudding mix, lemon zest, and lemon juice.
- Fold in cake flour, baking powder, and salt. Spray or grease bundt cake pan with non-stick cooking spray. Pour batter into the pan and evenly spread.
- Bake for 45-55 minutes or until a toothpick comes out clean. Let slightly cool and run a knife along the edges to loosen the cake. Invert cake onto a cooling rack. Set aside to cool.
