LEMON BUNDT CAKE
We’re celebrating a birthday today! Our cookbook, Bountiful, is finally released and we can give a big exhale to the last year and a half of writing, photographing, recipe developing and eating-till-we-drop.
In the cookbook, we actually don’t have any cake recipes, however for this occasion, we made cake. A lemon bundt cake for Bountiful, our 3.7 pounds and 10.6 x 8.5 x 1.3 inch baby.
Lemon Bundt Cake Recipe on WhiteOnRiceCouple.comWe learned so much over this process of cookbook-making. First off: don’t try to eat everything you make because you’ll quickly feel how tight your pants will get. Find some neighbors to pass the goodies to. Make friends with your mail man. What ever you do, find good-eaters. They are as important as your recipe testers. Secondly, regardless of what topic you’re writing about, try to incorporate a cocktail recipe in there, some how. Trust us, after hours editing the manuscript, recipe details, conversations and photo editing, you’ll NEED that evening inebriation.
Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Doesn’t even need icing!
1 (18 ounce) box Betty Crocker, Pillsbury Or Duncan Hines lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil
Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!