What You'll Need
- Servings: 16
- 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
How to Make It
- 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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