 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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! 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:
1. Preheat oven as directed.
2. Mix all ingredients and bake as directed.
3. I use a Bundt pan or you may also use 2 large loaf pans.
4. These cakes can be frozen for 30 days and still taste like you just baked them!
|
|