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.
This was excellent and did NOT taste like it started out its life as a “box cake”! I used a Duncan Hines Lemon cake mix and followed the recipe exactly (using light sour cream instead of regular full-fat). However, in my oven, using a bundt pan, it took about 50 minutes at 350F to totally cook through. I also made a glaze of butter, lemon, a sprinkle of ginger, and confectioner’s sugar (aka caster sugar) which I drizzled over the top while the cake was warm (I poked some holes in the top and sides of the cake with a bamboo skewer so the glaze would seep in). The cake was beautiful and tasted great, especially with a small scoop of Gifford’s Wild Maine Blueberry ice cream on the side. Next time, I am considering adding some minced, dried lavender flowers to the batter or possibly to just the glaze (instead of ginger) for a slightly different flavor. A small slice is very satisfying, and I think that we probably got 20 or more slices from this cake. Thank you for posting this easy, tasty recipe.
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
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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: food.com