1⁄2 lb Land O’ Lakes butter (softened)
3 cups Domino sugar
6 Eggland’s eggs
1⁄2 pint Daisy sour cream
3 cups Gold Medal flour
1 (3 ounce) box instant lemon pudding mix
1⁄4 teaspoon baking soda
1 1⁄2 teaspoons vanilla
1 teaspoon lemon extract
zest of 2 lemons
juice of 1 lemon
Preheat oven to 325 degrees.
Grease a bundt pan with butter; set aside.
Cream together sugar and butter. Add eggs, one at a time, beating well. Add sour cream.
Sift the flour and soda, add to butter mixture along with the instant pudding.
Add all the remaining ingredients, mixing until batter is light and fluffy (however, try not to over mix).
Pour batter into the bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.