Luscious Lemon Sour Cream Cake

Lemon and sour cream give great flavor and texture to this easy cake mix Bundt cake.

INGREDIENTS:

• 1 package (18.25 ounces) white cake mix, moist style with pudding in the mix
• 4 ounces butter, softened
• 8 ounces sour cream, reduced fat is fine
• 1/3 cup milk
• 4 large eggs
• 2 tablespoons fresh lemon juice
• Finely grated zest of 1 lemon, about 2 to 3 teaspoons
• 1 teaspoon lemon oil or lemon flavoring

PREPARATION:

Grease and flour a 12-cup Bundt cake pan. Heat oven to 350°.

Combine all ingredients in a large mixing bowl; beat slowly with electric mixer until blended. Beat on high speed for 2 minutes. Spoon into the prepared cake pan.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a rack for 15 minutes. Invert onto a serving plate and cool completely.

Dust with powdered sugar or drizzle with a thin icing or lemon glaze.