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


  • 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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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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