"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Sour Cream Cake Recipe

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This recipe for Lemon Sour Cream Cake, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karin Olson
Added: Wednesday, June 18, 2008


1 package Betty Crocker's SuperMoist lemon cake mix
1/2 cup milk
1/3 melted butter
3 eggs
1-16 oz container sour cream
1-4 serving package lemon instant pudding mix
Zest of one lemon

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Heat the oven to 350.

Generously grease and lightly flour a 12-cup bundt cake

Mix cake mix, milk, butter, eggs, sour cream, zest &
dry pudding mix until well blended. The batter will be thick.

Spoon into bundt pan.

Bake for 55-65 mintues or until the top springs back when
touched. Cool the pan for 10 minutes. Turn the pan upside
down onto a wire rack to cool. Cool completely. Drizzle
glaze over the cake.




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