🍋 LEMON CAKE

Ingredients:

• 3 cups all-purpose flour

• 1 package of instant lemon pudding

• ½ tsp salt

• ¼ tsp baking soda

• 1½ cup butter softened

• 2¾ cup granulated sugar

• 6 large eggs

• 2 tsp pure vanilla extract

• 1 (8 oz) sour cream

• 2 Tbsp fresh lemon zest

Instructions:

1. Preheat your oven to 325°F (165°C).

2. In a medium-sized mixing bowl, combine the all-purpose flour, instant lemon pudding mix, salt, and baking soda. Mix well and set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.

4. Beat in the eggs one at a time, making sure to mix well after each addition.

5. Add the pure vanilla extract and fresh lemon zest to the butter mixture and mix until combined.

6. Gradually add the dry ingredients mixture to the butter mixture, alternating with the sour cream. Mix well after each addition until all ingredients are combined.

7. Pour the batter into a greased and floured 10-inch bundt pan or two 9-inch round cake pans.

8. Bake the cake for about 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 15 minutes.

10. Invert the cake onto a wire rack and cool completely before frosting or serving.

You can dust the cake with powdered sugar or frost it with your favorite frosting.

Enjoy your delicious lemon cake!

Note: Baking time may vary depending on your oven and the type of baking pan you use, so make sure to keep an eye on the cake towards the end of the baking time.