Ingredients for Extreme Lemon Bundt Cake
- Lemon Cake Mix
- Instant Lemon Pudding
- Extra Large Eggs
- Sour Cream
- Lemon Extract
- Lemon, Juice Of
- Lemon, Zest Of
- Oil
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How to Make Extreme Lemon Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two large loaf pans.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared bundt pan or loaf pans.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. For loaf pans, reduce baking time to approximately 35-40 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to a week or freeze for up to 30 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
57g
Fat
17g
Carbs
10g
