Extreme Lemon Bundt Cake

Description: 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

Steps:

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!