4 eggs
1 tsp. vanilla extract
2 cups granulated sugar
3 1/2 cups self-rising flour
1 cup milk
1 cup sour cream
1 tsp. lemon extract
1/3 cup lemon juice
1 package instant lemon pudding
2 sticks softened butter

In a large bowl, mix both extracts, sugar, eggs, and butter. The mixture will be "fluffy" in texture. Set bowl aside.

In another bowl mix lemon pudding, milk, and sour cream. Then to that mixture add in the flour and lemon juice. Then fold in the egg-sugar-extract mixture, making sure it is well incorporated. Pour batter in a lightly greased and flour bundt or loaf pan.

Bake at 350°F in a preheated oven for 30-45 minutes. After the cake has been set, insert a toothpick or butter knife in the center of cake. If the knife or toothpick comes out clean, then it is done. Next, let the cake cool for half an hour, then finally serve.

Submitted by: GN Gerald