This is the best I have come up with to mimic Starbucks'® Lemon Cake. Family and friends agree, and it is so easy.
Ingredients
- lemon cake mix: 1 pack (18.25 ounce pack)
- sour cream: 1 cup
- vegetable oil: 0.5 cup
- lemon juice: 0.5 cup (freshly squeezed)
- eggs: 4 piece
- instant lemon pudding mix: 1 pack (3 ounce pack)
- Zest of 1 lemon: (to taste)
- poppy seeds: 1 Tbsp (to taste, optional)
- lemon extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
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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.
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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.
