Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > stevens-recipe-book > no-fail-pound-cake.html
No-Fail Pound Cake
/pages/stevens-recipe-book/no-fail-pound-cake.html
You are viewing revision 48b9fa2f from 2023-07-03 10:28:03 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=48b9fa2f to a URL.
See the help page for more information.
No Fail Lemon (or whatever) Pound Cake
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 Wordpress ID and Date: 7294, 2014-02-13_130820