Easy Lemon Cake (Print Version)

# Ingredients:

01 - 1 box (3.4 oz) instant lemon pudding mix.
02 - 1 lemon cake mix.
03 - 4 large eggs.
04 - 1 cup sour cream.
05 - 1/4 cup fresh lemon juice.
06 - 1/2 cup canola oil.
07 - 1/4 cup water.
08 - 8 oz cream cheese, softened.
09 - 2 1/2 cups powdered sugar.
10 - 1/4 cup unsalted butter, room temperature.
11 - 1 tsp vanilla extract.

# Instructions:

01 - Turn your oven on to 350°F and give your 9-inch bundt pan a good coating of spray.
02 - Mix together lemon cake mix, pudding, sour cream, eggs, oil, water, and fresh lemon juice until smooth.
03 - Transfer the batter into your bundt pan.
04 - Pop it into the oven for 45-55 minutes, or until a toothpick comes out clean when poked.
05 - Let it cool completely, then stick it in the fridge overnight.
06 - For frosting: Whip together butter, cream cheese, powdered sugar, and vanilla until fluffy.
07 - Add frosting in vertical lines along the cake.

# Notes:

01 - Refrigerating overnight makes the texture better.
02 - Make sure to grease your pan really well to avoid sticking.
03 - Cake freezes fine for up to 3 months as long as there’s no frosting on it.

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