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!