13.4 oz pkginstant lemon pudding mixyou will only use the dry mix!
1cupoilI used refined coconut oil
4eggs
1/2cupwarm water
1tbsplemon zest
1tsppure lemon extract
Cream Cheese Frosting
8oz pkgcream cheesesoftened, I used neufchâtel
1/4cupbuttersoftened
2tsplemon extract
3 1/2-4cupspowdered sugar
1-3tbsp milk
1-3 tbspfresh lemon juice
1tbsplemon zest
Instructions
Cake
Preheat the oven to 350F. Grace a bundt cake pan with non-stick spray and set aside.
In a large mixing bowl combine all ingredients for the cake mix and stir until evenly combined. Gently pour into graded bundt pan.
Bake 50-55 minutes. Let cool for at least 15 minutes before trying to remove from the pan
Cream Cheese Frosting
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.
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.
Wait for the cake to completely cool before frosting. Add additional lemon zest on top of icing for finishing touch!
Store in refrigerator and take out 30 minutes prior to serving