Extreme Lemon Bundt Cake


1 (18 ounce) boxes Betty crocker or Pillsbury lemon cake mix
1 (3 ounce) boxes instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1/2 cup oil

Preheat oven as directed.
Mix all ingredients and bake as directed.
I use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!
Extreme Lemon Bundt Cake
source: foodcom