This recipe comes from my friend Kathy, who also has a recipe blog. I made this cake for another friend's birthday last week, and it was a hit. This cake is moist and lemony, and it looks quite attractive.
1 box Betty Crocker or Pillsbury lemon cake mix
1 3-ounce box instant lemon pudding
4 large eggs
1 cup sour cream
Juice of one lemon
Zest of one lemon
1/2 cup oil
Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. Mix all ingredients and pour into the pan. Bake for 35 to 40 minutes. Let cool ten minutes, then invert the pan to release the cake.
2 cups powdered sugar
¼ cup lemon juice
Mix sugar and lemon juice with electric mixer. Pour over cake while it is still hot so that a lovely lemon crust will form. Hint: It is much easier to do this if the cake is on a wire rack with foil or wax paper underneath to catch the drippings.
Note: This cake can be frozen for up to a month.