Preheat oven 350°.
Cream butter and sugar.
On low, mix in eggs one at a time.
Mix in vanilla.
In measuring cup, pour lemon juice and then top with enough milk for the liquid total to be ½ cup.
Pour lemon- milk mixture into small bowl.
Stir baking soda into the lemon-milk mixture.
On low, mix the lemon-milk into the cream mixture.
Whisk together sifted flour, pudding, salt and baking powder.
Add the flour mixture to the cream mixture, one ladle at a time. Allow each spoonful to incorporate before adding another- but be careful not to overmix.
Mix in boiled water, just until blended.
Pour into greased cake pan or lined cupcake pan.
Bake according to pan size : 2 - 8” Rounds - 25 mins ;
Cupcakes - 18 mins
Remove from oven and cool completely before frosting or filling.