Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

• lb butter (softened)↗1⁄2
• cups sugar↗3
• eggs↗6
• pint sour cream↗1⁄2
• cups all-purpose flour↗3
• (3 ounce) box jello instant lemon pudding mix1
• teaspoon baking soda↗1⁄4
• teaspoons vanilla↗1 1⁄2
• teaspoon lemon extract↗1
• lemons, zest of↗2
• lemon, juice of↗1

Step-by-step instructions

1. 1

   Preheat oven to 325°.

2. 2

   Spray a Bundt pan with nonstick spray and set aside.

3. 3

   Cream together softened Butter and Sugar.

4. 4

   Add Eggs, one at a time and beat,then add Sour Cream.

5. 5

   Sift Flour and Soda together and add next along with the Instant Pudding.

6. 6

   Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.

7. 7

   Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.

8. 8

   Warning! Some oven temperatures may vary so keep an eye on this one!

9. 9

   Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.

10. 10

    Enjoy!