Sandi Huang's Lemon Cake

1 box lemon cake mix
1 small box instant lemon pudding
1/2 c. oil
1 c. sour cream
4 eggs
1 tsp. vanilla
1/2 c. lemon juice

Mix everything together. Pour into a bundt cake pan. Bake at 350 (325 if pan is dark) until toothpick comes out clean. (I use the time on the back of the cake box, but start checking it 10 minutes before so I don't overcook)

Frosting
1 tsp. vanilla
1 cube butter softened
1 cube cream cheese
powdered sugar
fresh lemon juice

Cream together butter, cream cheese and vanilla. Alternate powdered sugar and lemon juice until desired consistency and sweetness is achieved. (I add yellow food coloring to the frosting to make it extra pretty)
Frosting should be slightly runny so it can be heavily drizzled over the top.