Easy Lemon Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Get your oven ready by heating it to 350°F. Coat your 9-inch bundt pan thoroughly with non-stick spray.
02 - Mix together cake mix, pudding powder, sour cream, eggs, oil, lemon juice, and water until it's smooth and well-combined.
03 - Carefully pour the batter into your pan.
04 - Put the pan in the oven and bake for 45-55 minutes, until a toothpick inserted comes out nice and clean.
05 - Let the cake cool all the way, then refrigerate it overnight before serving.
06 - To make the frosting, blend cream cheese, butter, powdered sugar, and vanilla until it’s super smooth.
07 - Add the frosting to a piping bag and make vertical lines down the sides of the cake.

# Notes:

01 - Letting it chill overnight makes the texture even better.
02 - It's really important to grease the pan well to stop it from sticking.
03 - If you don’t frost it, you can freeze it for up to 3 months.

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