Ingredients
12
12 servings
- •1 (18.25 ounce) package lemon cake mix
- •1 cup sour cream
- •½ cup vegetable oil
- •½ cup freshly squeezed lemon juice
- •4 large eggs
- •1 (3 ounce) package instant lemon pudding mix
- •zest of 1 lemon, or more to taste
- •1 tablespoon poppy seeds, or more to taste (Optional)
- •½ teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
- Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 365
- Carbohydrate: 41g
- Fat: 20g
- Fiber: 1g
- Protein: 5g
- Sugar: 19g
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