Lemon Cake

1 box of white cake mix 

1 cup all-purpose flour

1 cup sugar

1 small box lemon instant pudding mix 

¾ teaspoon salt

Zest of 2 lemons

1 cup water

1/3 cup lemon juice

¼ cup oil or melted butter

1 teaspoon vanilla extract

2 teaspoons lemon extract

3 eggs

1 cup sour cream

Place all dry ingredients in a large mixing bowl and mix together to combine. Add the remaining ingredients and beat on medium speed for 2 minutes, scraping sides of bowl occasionally.

 

FOR CAKE:

Heat oven to 325 degrees for large cakes (8 to 12-inch) OR 350 degrees for small cakes (4 to 6-inch). Prepare pans by lightly greasing and flouring and lining bottoms with parchment paper. Fill pans about half full. Makes two or three 8-inch rounds OR two 9-inch rounds. Bake for about 30 to 40 minutes depending on size. Cool in pans 10 minutes before inverting onto wire cooling rack.

FOR CUPCAKES:

Heat oven to 375 degrees.

Scoop batter into pan lined with paper cupcake cups.

Bake each pan for about 18 to 20 minutes or until toothpick inserted in middle comes out clean. Makes about 36 cupcakes.

Delicious frosted with Lemon Buttercream.