Lemon Bundt Cake

I guess there is a cake store called "Nothing Bundt Cakes" and they are very expensive.   These recipes are supposed to taste like them, but, I've never had a "Nothing Bundt Cake".   However, they are yummy!   We usually skip the frosting because we are not frosting fans.   But if you just want a refreshing and easy dessert-- this will suffice!  

Ingredients

• 1 lemon cake mix
• 1 3.4 oz instant lemon pudding mix (dry)
• 1 cup sour cream
• 4 large eggs
• 1/2 cup oil
• 1/4 cup lemon juice
• 1/4 cup water
• 1 1/2 cups white chocolate chips (optional)
Frosting
• 2 8-oz packages of cream cheese, softened
• 1/2 cup butter, softened
• 2 tsp vanilla extract
• 3-4 cups powdered sugar
• Raspberries and mint leaves for garnish, if desired

Instructions

• Preheat oven to 350 degrees.
• Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water for 2 minutes. If using white chocolate chips, chop the chips into smaller pieces and add to the cake batter.
• Pour cake batter into a greased Bundt cake pan (nonstick cooking spray works best).
• Bake for 45-50 minutes.
• Let cool for 20 minutes.
• Remove the cake from the bundt pan and place it on a serving plate or cake stand. See post above for details on how to easily do this.
• Wrap the cake well with plastic wrap and let it sit in the refrigerator overnight before frosting and serving.
Frosting
• In a medium bowl or mixer, combine the cream cheese and butter until smooth and creamy.
• Mix in the vanilla, then gradually add the powdered sugar. Start with 2 cups and then keep adding until the frosting is nice and thick.
• Frost the bundt cake and garnish with raspberries and mint leaves.
• Keep refrigerated.

https://www.favfamilyrecipes.com/our-version-of-nothing-bundt-cakes-lemon-cake/