A recipe for moist lemon cake calls for sour cream and pudding mix. Another moist lemon cake recipe uses orange juice or apricot nectar and a simple lemon juice and confectioners' sugar glaze.
Make extra moist lemon cake by beating together 1/2 pound of butter and 3 cups of sugar. Gradually add 6 eggs, 1/2 pint of sour cream and a sifted mixture of 3 cups of all-purpose flour and 1/4 teaspoon of baking soda. Mix in 1 3-ounce box of instant lemon pudding mix, 1 1/2 teaspoons of vanilla, 1 teaspoon of lemon extract, the juice of 1 lemon and the zest of 2 lemons. Pour the batter into a Bundt pan, and cook at 325 F for 75 minutes. Sprinkle with powdered sugar, and serve.
Another recipe for moist lemon cake requires 2 1/2 cups of flour, 1 1/2 cups of sugar, 3 eggs, 3 teaspoons of baking powder and 3 teaspoons of lemon extract. Mix together all the ingredients, that add 1 cup of orange juice or apricot nectar and 1 cup of vegetable oil. Pour into a greased and floured Bundt pan, and bake at 350 F for 60 minutes. While the cake bakes, whisk together 1 cup of fresh lemon juice and 1 pound of confectioners' sugar. Poke holes in the baked cake, and pour the gaze slowly over the cake.