Heavy on the lemon - go lighter on the frosting

After last week's reminder that lemon is "not my thing" I made another lemon dessert. This one I did no eat, taste, or try to smell. I even asked Andy to zest and juice before I got home so the air would settle by time I got home to make it. This one was a winner by sheer will and force - I'm assuming it was good - people ate it and asked for more. That's how it works right? I made the frosting as stated but oh my goodness that was a LOT of frosting. Way too much frosting. I saved it and used it on cinnamon rolls a few days later, but that tells you how delicious the frosting alone is! I did have some of that. I think future bakes will be food I can eat, taste, and enjoy. Not food I really wish I could eat, taste, and enjoy.

Lemon Bundt Cake
Ingredients
1/2 cup salted butter, melted
1/2 cup canola oil
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1/4 cup lemon juice
1 tbsp lemon oil
zest of 1 lemon
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2/3 cup whole milk
Cream Cheese Frosting
12 oz cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1 tbsp clear vanilla extract

Instructions
Preheat the oven to 350°F.
In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
Pour the finished batter into the prepared bundt pan.
Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
Add the powdered sugar and mix well.
Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
Use an offset spatula to smooth the frosting in the center of the bundt cake.
Serve and enjoy! Store in the fridge for up to 4 days.