Recipe by Donna Luckadoo
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!
Top Review by pies & cakes & cookies ohmy!
This was great. Took it to a potluck and everyone loved it. No leftovers that's for sure. I just dusted it with conf. sugar, but I think I'd like to try a lemon glaze next time. One problem: I thought the directions were a bit vague. I bake alot and knew that the oven temp. and baking time were average, but someone who is new to it might get confused. It's 350*, and 35-40 minutes.
- 1 (18 ounce) boxbetty 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