1 lemon cake box mix, 15.75 oz. Duncan Hines. You can use Betty Crocker however cake mixes come in 13.75 oz. I just add 2 oz. of flour and the cake turns out just fine.
1 cup all purpose flour
1 cup sugar
1 generous dash of salt, I use ½ t.
3 eggs
1 cup sour cream (240 grams)
½ cup whole milk
½ cup lemon juice (bottled or freshly squeezed will work)
Preferably the above should be at room temperature before combining.
If you would like to add a little more lemon flavor you can add the zest from 1-2 lemons.
Combine all dry ingredients in a bowl with large whisk or mixer. In a separate bowl beat eggs until combined, but don’t over mix, about 1 minute. Add sour cream, milk, and lemon juice. Slowly combine this mixture with the dry mixture. Again, do not over mix, just mix until combined. About 1-2 minutes. Scrape bowl once to be sure all dry ingredients are combing with wet ingredients.
Prepare pans using Bakers Joy or Pam baking spray. Separate evenly between pans, filling them half full. Bake at 325 F for 25-30 minutes. This recipe will make four 6” round layers or three 8” round layers. If you are weighing your layers when filling your pans, I use the following measurement: 6” 10-12 oz, 8” 16 oz or 1 lb.