Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)
Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)
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