Lemon Bundt Cake With Lemon Butter Icing


Lemon Bundt Cake With Lemon Butter Icing
If you LOVE Lemon, your going to LOVE this cake, its super moist and packed full with Lemon goodness. I know its not diet friendly but its sure is good for a splurge, the icing is not overly sweet either. Great to whip up when you have company coming too . I hope you all Enjoy!!!
  • For the Cake:
  • 1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
  • 1 (3 ounce) box instant lemon pudding (sugar free)
  • 4 extra large eggs (room temp)
  • 1 cup sour cream
  • 2 teaspoons lemon extract (optional)
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 1⁄2 cup oil
  • For the Icing :
  • ½ Cup Butter
  • 2 tablespoons lemon Juice
  • ½ teaspoon Lemon Extract
  • 1 tablespoon Milk
  • 3 cups confectioners sugar
  1. Preheat oven as directed.
  2. Mix all ingredients and bake as directed on the box. Set to cool. Once cooled frost with lemon butter
NOTE: I used a Bundt pan but you can also use 2 large loaf pans.
And they can be frozen for 30 days and still taste like you just baked them! Perfect to whip up and have in your freezer for unexpected company. All you need is a good cup of Joe to go with it

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