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EXTREME LEMON BUNDT CAKE

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INGREDIENTS

Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Doesn’t even need icing!

Servings: 16

Ingredients

1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix

1 (3 ounce) box instant lemon pudding

4 extra large eggs

1 cup sour cream

2 teaspoons lemon extract (optional)

1 lemon, juice of

1 lemon, zest of

1⁄2 cup oil

DIRECTIONS

Preheat oven as directed.

Mix all ingredients and bake as directed.

NOTE: use a Bundt pan or you may also use 2 large loaf pans.

These cakes can be frozen for 30 days and still taste like you just baked them!

See also  POUND CAKE FROM HEAVEN
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