EXTREME LEMON BUNDT CAKE

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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)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1⁄2 cup oil

Directions:

  1. Preheat the oven as directed on the cake mix.
  2. In a mixing bowl, combine all the ingredients thoroughly.
  3. Bake the mixture in a Bundt pan or two large loaf pans as directed on the cake mix.
  4. Allow the cake to cool before serving.

Why You’ll Love It:

  • Intense Lemon Flavor: Packed with lemon cake mix, pudding, fresh lemon juice, and zest.
  • Moist and Delicious: The addition of sour cream and oil ensures a moist and tender crumb.
  • No Need for Icing: Enjoy the pure lemon goodness without the added sweetness of icing.
  • Freezable Delight: Freeze for up to 30 days and savor the freshness whenever you crave it.

FAQS:

Q1: Can I skip the lemon extract if I don’t have it?
A1: Absolutely! The cake is already bursting with lemon flavor from the cake mix, pudding, and fresh lemon ingredients.

Q2: What’s the best way to freeze the cake?
A2: Wrap the cooled cake tightly in plastic wrap and then in foil. Thaw at room temperature when ready to enjoy.

Q3: Can I use a different type of oil in the recipe?
A3: Yes, you can use vegetable oil, canola oil, or any neutral-flavored oil of your choice.

Conclusion:

In conclusion, the Extreme Lemon Bundt Cake is a citrusy delight that caters specifically to lemon lovers. With a perfect balance of tartness and sweetness, this pound cake is a go-to treat for any occasion. The simplicity of the recipe, combined with the ability to stay moist for a week and freeze well, makes it a versatile and convenient choice. Elevate your dessert game with this easy-to-make, lip-smacking lemony creation that’s sure to become a favorite.

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