Extreme Lemon Bundt Cake

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


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!

Extreme Lemon Bundt Cake
source: foodcom

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