LEMON SOUR CREAM BUNDT CAKE
1 box yellow cake mix
1 box lemon flavored pudding
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. **