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!

• Ready In: 45 mins
• Serves: 16
• Yields: 16 slices

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!