I came across this promising lemon bundt cake recipe that was said to be super moist and flavorful. It seemed so delicious that I decided to give it a try right away! Friends – the way our house smelled while this was baking in the oven… ahh-mazing! I was pretty sure some of our neighbors would march in and steal the lemon bundt cake before I had even had a bite!
Keep the recipe on hand because people are going to be begging you for it!
1⁄2 lb Land O’ Lakes butter (softened)
3 cups Domino sugar
6 Eggland’s eggs
1⁄2 pint Daisy sour cream
3 cups Gold Medal all-purpose flour
1 (3 ounce) box jello instant lemon pudding mix
1⁄4 teaspoon baking soda
1 1⁄2 teaspoons vanilla
1 teaspoon lemon extract
zest of 2 lemons
juice of 1 lemon
Preheat oven to 325°.
Spray a bundt pan with nonstick cooking spray or grease with butter; set aside.
Cream together softened butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream.
Sift flour and soda together and add next along with the instant pudding.
Add the remaining ingredients, mixing until batter is light and fluffy.
Pour into the sprayed bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
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Quick tip: Store lemon bundt cake in a cool and dry place.