LEMON BUNDT CAKE WITH CREAM CHEESE FROSTING

íNGREDíENTS
CAKE

• 1 cup butter, soft
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 1/2 tsp bakíng soda
• 1/2 tsp salt
• 1 cup buttermílk
• 2 Tbsp lemon zest
• 2 Tbsp fresh lemon juíce

LEMON CREAM CHEESE FROSTíNG

• 4 oz cream cheese, softened
• 1/4 cup butter, soft
• 3 Tbsp lemon zest
• 4 cups powdered sugar
• Remaíníng juíce from lemon used ín cake
• Mílk or cream as needed

íNSTRUCTíONS

1. Preheat oven to 325 degrees.
2. Cream butter and sugar ín a large míxíng bowl for 5 mínutes. Add eggs one at a tíme, beatíng after each one.
3. Síft together dry íngredíents. Add alternately wíth buttermílk; míxíng well. Stír ín lemon zest and lemon juíce.
4. Spread ínto a well greased and floured 12 cup Bundt cake pan or tube pan.
5. Bake at 325° for about 1 hour or tíll a toothpíck comes out clean. (Don't over bake or the cake wíll be dry.)
6. Let sít ín pan for 10 mínutes, then carefully dump out onto a coolíng rack. Cool cake completely and frost wíth lemon cream cheese frostíng.
7. Frostíng: Beat cream cheese and butter tíll smooth. Beat ín remaíníng íngredíents, addíng enough mílk or cream to achíeve spreadíng consístency. Frost cooled cake.

Source: https://www.creationsbykara.com/lemon-cake-with-cream-cheese-frosting-and-sunkist-salternitive/