Home All Recipes Extreme Lemon Bundt Cake

Extreme Lemon Bundt Cake

by admin

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

Extreme Lemon Bundt Cake

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

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!

Extreme Lemon Bundt Cake
source: foodcom

You may also like

Leave a Comment