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!