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No Fail Lemon (or whatever) Pound Cake
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 tsp lemon extract (use almond for a chocolate cake)
Juice of one lemon (optional) plus water to equal 2/3 cup
8 oz sour cream (low fat works)
1 (18.25 oz) cake mix (lemon is great, and red velvet is amazing)
1 cup all purpose flour
Preheat oven to 350 degrees. Great and flour a 10" bundt pan or two 9" layers.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon or almond extracts. Beat in water and sour cream. It may look a bit curdled but that's ok. Beat in cake mix and flour just until fully mixed and smooth. Pour batter into prepared pans.
Bake in a preheated oven 60-80 minutes (40 on convection) or until toothpick comes out clean. Let cool in pan for 10 minutes then turn onto a rack to cool completely.
Pictured is the red velvet version with a butter/cream cheese icing (8 oz butter, 8 oz cream cheese, 2 lbs confectioners sugar beaten until beautifully smooth. My most popular version (no pic, sorry) is the lemon, split into four layers, filled with lemon curd and topped with the butter cream cheese icing with Lemincello liquor and lemon zest added for a kick. Some yellow color to the icing is a nice touch.
Original WP Post ID: 7294
Original WP Pub Date: 2014-02-13_130820