Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix (or non-instant, if that’s what you have)
½ cup vegetable oil (or melted butter for richer flavor)
4 large eggs
8 ounces sour cream (full-fat works best for moisture)
½ cup milk (whole milk preferred)
Zest of 1 lemon (for extra lemony flavor)
Juice of 1 lemon (about 2-3 tablespoons)
For the Glaze (Optional but Recommended):
1 cup powdered sugar
2-3 tablespoons fresh lemon juice (adjust for desired consistency)
1 teaspoon lemon zest (optional, for extra flavor)
Instructions
