Lemon Sour Cream Bundt Cake



1 box yellow cake mix
1 box lemon flavored pudding
4 eggs
1 TB lemon extract
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
1 cup sour cream

Preheat oven to 350 degrees.  Generously grease and lightly flour a bundt pan.

Combine cake mix and pudding in a large bowl.  Stir in oil, eggs, extract and sour cream.  Mix thoroughly.  Will be kind of thick.

Pour into greased and floured bundt pan.

Bake for about 40-45 minutes or until a toothpick inserted in the center portion of the cake comes out clean.

Let cool completely before popping out of pan.  Can be frosted with store-bought white frosting, glazed or sprinkled with a bit of powdered sugar.  (I used store bought Jiffy frosting and added a little lemon extract in place of some of the water)

**For Glaze**  Mix some powdered sugar with 1/2 tsp lemon extract and a little water to make a thin, syrup-like glaze for your cake.  The amount you make depends on how much glaze you’d like.  **


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