Ingredients
1⁄2 lb Land O’ Lakes butter (softened)
3 cups Domino sugar
6 Eggland’s eggs
1⁄2 pint Daisy sour cream
3 cups Gold Medal all-purpose flour
1 (3 ounce) boxjello instant lemon pudding mix
1⁄4 teaspoon baking soda
1 1⁄2 teaspoons vanilla
1 teaspoon lemon extract
zest of 2 lemons
juice of 1 lemon
Instructions:
Preheat oven to 325°.
Spray a bundt pan with nonstick cooking spray or grease with butter; set aside.
Cream together softened butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream.
Sift flour and soda together and add next along with the instant pudding.
Add the remaining ingredients, mixing until batter is light and fluffy.
Pour into the sprayed bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
