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