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!
1 (18 ounce) box Betty Crocker, Pillsbury Or Duncan Hines 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
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!
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