Lemon Bundt Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Heat oven to 350°F. Spray 9-inch bundt pan well.
02 - Beat cake mix, pudding, sour cream, eggs, oil, lemon juice, water until combined.
03 - Pour into bundt pan.
04 - Bake 45-55 minutes until toothpick comes clean.
05 - Cool completely, then chill overnight.
06 - For frosting: Beat cream cheese, butter, sugar, vanilla until smooth.
07 - Pipe frosting in vertical stripes on cake.

# Notes:

01 - Chilling overnight improves texture.
02 - Grease pan very well to prevent sticking.
03 - Can freeze unfrosted cake up to 3 months.

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