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Ingredients

1 (18.25 ounce) package lemon cake mix 1 cup sour cream ½ cup vegetable oil ½ cup freshly squeezed lemon juice 4 large eggs 1 (3 ounce) package instant lemon pudding mix zest of 1 lemon, or more to taste 1 tablespoon poppy seeds, or more to taste ½ teaspoon lemon extract

Nutrition Info

365.1 calories carbohydrate: 41.4 g cholesterol: 81.5 mg fat: 20.3 g fiber: 0.5 g protein: 5.4 g saturatedFat: 6 g servingSize: - sodium: 450.9 mg sugar: 19.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

12 servings

This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.