Lemon Cake

METHOD:
METHOD:

1. Preheat the oven to 325°F. Butter and flour in a tube pan.
Set aside then sift together the all-purpose flour, lemon pudding mix, salt and baking soda.

2. Cream together the softened butter, granulated sugar and vanilla. Beat for 2-3 minutes until light and pale yellow in colour.
3. Add the eggs one at a time beating well after each addition.
Stop and scrape the sides of the bowl as needed.
4. Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
5. Pour into the prepared tube pan and place into the oven.