Lemon Bundt Cakes

2 1/2 cups of all purpose flour

1 1/2 cups sugar

1tsp baking powder

1/2 tsp baking soda

1 tsp fine salt

1 cup sour cream

4 large eggs

1/2 cup vegetable oil

1/2 cup of water

1/4 cup of freshly squeezed lemon juice

1 TBSP lemon zest

1 tsp vanilla extract

1/4 cup of instant vanilla pudding powder (any brand)

Preheat oven to 350 F/ 175C

grease and flour your Bundt pan thoroughly

In a large bowl whisk flour, sugar, baking powder, baking soda, and salt

In another bowl whisk eggs, sour cream, oil, water, lemon juice, zest, and vanilla extract

Pour wet into dry and mix until smooth batter is thick and glossy

Pour into the bundt pan and tap to release air bubbles

bake 45-55 mins or until toothpick comes out clean

Cool for 10 minutes in the pan, then invert and cool completely

Cream cheese frosting

8oz softened cream cheese

1/2 cup softened unsalted butter

3 cups of powdered sugar

1 1/2 tsp vanilla extract

pinch of salt

1/2 tsp of lemon juice

Which until fluffy then pipe the cake in desired pattern

ps-ily