Directions:
Preheat oven to 325°F. Lightly grease a nonstick bundt pan; set aside. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pudding mix, milk and lemon extract, mix well. Slowly incorporate biscuit mix; beat until well blended. Fold in lemon zest. Pour batter into prepared pan. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Whisk together the lemon juice and powdered sugar until no lumps remain. Using a toothpick, poke tiny holes in the surface of the cake; pour sugar mixture evenly over the top. Cool for 20-30 minutes before removing from pan. Serve topped with whipped cream and garnished with lemon slices.
