Ingredients

The following ingredients have 4 Servings
  • 1 lemon cake mix
  • 1 (3.4 ounce) instant lemon pudding mix dry
  • 1 cup (full fat) sour cream
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 4 large lemons (separated)
  • 1/2 teaspoon lemon extract
  • 1/4 cup water
  • 1/3 cup white sugar
  • 3/4 cup butter (at room temperature)
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Instruction

  • Preheat oven to 350 degrees. Generously grease and lightly flour a nonstick bundt cake pan.
  • Using an electric mixer, beat the cake mix, pudding, sour cream, eggs, oil, 1 teaspoon lemon zest and 4 tablespoons juice, lemon extract, and water until just combined. Do not over-mix.
  • Pour the mixture and spread evenly in the bundt cake pan. Bake for 45-50 minutes.
  • Let cool for 10 minutes and then invert the cake onto a cake stand or plate.
  • In a small bowl whisk together 1/3 cup fresh lemon juice and 1/3 cup white sugar. Brush this mixture generously over the cake being slow to allow it to soak in. Do this while it is still pretty hot and then let the cake cool completely before frosting.