Lemon Cream Bundt Cake

Ingredients

• 1 box white cake mix
• 1 box yellow cake mix
• 2 teaspoons lemon zest
• 1 cup vegetable oil
• 4 eggs
• 1 cup sour cream
• 1/2 cup water
• 1/4 cup freshly squeezed lemon juice
• 2 cups powdered sugar
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, combine the cake mixes, lemon zest, oil, eggs, sour cream, water and lemon juice. Mix until combined.
3. Pour the batter into the prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. In a small bowl, combine the powdered sugar, butter, vanilla extract and salt. Mix until smooth.
6. Spread the frosting over the cooled cake. Serve and enjoy!

Interesting Facts

• This cake is a great way to use up extra cake mix.
• The lemon cream frosting is a great way to add a tangy flavor to the cake.
• This cake can be stored in an airtight container for up to 5 days.