Ingredients
12 pint sour cream
12 lb butter (softened)
3 cups sugar
6 eggs
3 cups all-purpose flour
14 teaspoon baking soda
1 (3 ounce) boxjello instant lemon pudding mix
1 12 teaspoons vanilla
1 teaspoon lemon extract
2 lemons, zest of
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
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preheat oven to 325. spray a bundt pan with nonstick spray and set aside. cream together softened butter and sugar. add eggs, one at a time and beat,then add sour cream. sift flour and soda together and add next along with the instant pudding. last add vanilla, lemon extract, juice and zest, mixing until batter is light and fluffy. pour into the sprayed bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean. warning! some oven temperatures may vary so keep an eye on this one! serve with a lemon glaze or just sprinkle with powdered sugar. enjoy!