Easy Lemon Lover's Bundt® Cake recipe

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Ingredients

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
½ teaspoon lemon extract

Nutrition Info

365.1 calories
carbohydrate: 41.4 g
cholesterol: 81.5 mg
fat: 20.3 g
fiber: 0.5 g
protein: 5.4 g
saturatedFat: 6 g
servingSize: -
sodium: 450.9 mg
sugar: 19.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.

  2. 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.

  3. 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.

Recipe Yield

12 servings

Recipe Note

This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.

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