Instructions

• Preheat oven to 350°F. Coat a 12-cup bundt pan or 10-inch fluted tube pan with nonstick cooking spray and dust lightly with flour, tapping out any excess.
• In a large bowl, combine 1 standard-size package lemon cake mix and 1 (3.4 oz) package instant lemon pudding mix (dry). Add 1 cup sour cream, 1 cup oil, 4 eggs, 1/2 cup warm water, 1 tablespoon lemon zest, and 1 teaspoon pure lemon extract.
• Beat the mixture with an electric mixer on low until the ingredients are well combined and smooth, scraping the bowl sides as needed (about 30–60 seconds).
• Spoon the batter evenly into the prepared bundt pan and smooth the top.
• Bake 50–55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
• Let the cake cool in the pan on a wire rack for 15 minutes. After 15 minutes, invert the pan to release the cake onto the wire rack and let the cake cool completely (cooling may take 1–2 hours).
• While the cake cools, make the frosting: In a medium bowl, beat 8 ounces softened cream cheese, 1/4 cup softened butter (1/2 stick), and 2 teaspoons pure lemon extract until light and fluffy.
• Add 3 1/2 to 4 cups confectioners’ sugar, one cup at a time, mixing well after each addition, until the frosting is thick and mostly smooth.
• Stir in 1 tablespoon milk and 1 tablespoon lemon juice and beat until smooth. If the frosting is too thick, add up to 2 additional tablespoons total of milk and/or lemon juice, one tablespoon at a time, mixing well after each addition, until you reach the desired consistency.
• Reserve about 1 teaspoon of the remaining 1 tablespoon lemon zest for garnish, then fold the rest of that tablespoon of lemon zest into the frosting.
• Once the cake is completely cool, spoon or spread the frosting over the bundt cake. It does not need to be perfectly covered—allow some to run down the sides if desired.
• Sprinkle the reserved teaspoon of lemon zest on top for garnish (optional). Store the finished cake in the refrigerator.