Extreme Lemon Bundt Cake

“Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!” But you can frost it if you please

Ingredients:

• 1 (18 ounce) boxes Betty crocker or Pillsbury lemon cake mix
• 1 (3 ounce) boxes 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
• Advertisements

Directions:

Preheat oven as directed.

Mix all ingredients and bake as directed.

I 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!