This easy lemon lover's Bundt cake is the best recipe I have come up with to mimic Starbucks' Lemon Cake. Family and friends agree, and it is so easy.
Ingredients
- 1 , 15.25 ounce
- 1 cup sour cream
- 4 large eggs
- 0.5 cups vegetable oil
- 0.5 cups freshly squeezed lemon juice
- 1 , 3 ounce
- 1 lemon , zested, or more to taste
- 1 tablespoon poppy seeds , Optional
- 0.5 teaspoons lemon extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
-
2
Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.
Nutrition Facts
Per serving
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