“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
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
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!