Lemon Bundt Cake with Cream Cheese Frosting
Ingredients
Cake
  • 1box lemon cake mix
  • 1cup plain greek yogurt
  • 13.4 oz pkg instant lemon pudding mixyou will only use the dry mix!
  • 1cup oilI used refined coconut oil
  • 4 eggs
  • 1/2cup warm water
  • 1tbsp lemon zest
  • 1tsp pure lemon extract
Cream Cheese Frosting
  • 8oz pkg cream cheesesoftened, I used neufchâtel
  • 1/4cup buttersoftened
  • 2tsp lemon extract
  • 3 1/2-4cups powdered sugar
  • 1-3tbsp milk
  • 1-3 tbsp fresh lemon juice
  • 1tbsp lemon zest
Instructions
Cake
  1. Preheat the oven to 350F. Grace a bundt cake pan with non-stick spray and set aside.
  2. In a large mixing bowl combine all ingredients for the cake mix and stir until evenly combined. Gently pour into graded bundt pan.
  3. Bake 50-55 minutes. Let cool for at least 15 minutes before trying to remove from the pan
Cream Cheese Frosting
  1. With a mixer, beat cream cheese, softened butter and lemon extract until combined and fluffy. Pour in the powdered sugar 1 cup at a time.
  2. Add 1 tbsp of milk and 1 tbsp lemon juice to the cream cheese mixture. For a thinner icing consistency add in additional milk and lemon juice at a time. When the icing consistency that you like is reached, add in the lemon zest.
  3. Wait for the cake to completely cool before frosting. Add additional lemon zest on top of icing for finishing touch!
  4. Store in refrigerator and take out 30 minutes prior to serving
Recipe Notes

adapted from love from the oven