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“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
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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!
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