This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix. I often take one to work where it quickly disappears. I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.

patsy

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch Bundt pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • 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 extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.

  • Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

313 calories; protein 3.9g; carbohydrates 44.4g; fat 13.5g; cholesterol 57mg; sodium 274mg. Full Nutrition
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Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2005
I take my baking very serious. I'm usually a cake mix snob. I had to try this because I wanted to experiment. This was, surprizingly wonderful. I made mine alittle diff. because I didn't have some things on hand. I used oil instead of butter(I'm sure butter makes it better.) I omitted the lemon extract for 1/2 tsp of almond extract and 1 TBL of good van.(That's what gives pound cake the traditional lb.cake flavor.) Also, I only had french vanilla cake mix. I also used buttermilk instead of the 2/3c of water. You have to make this cake a day ahead to appreciate it. Do not eat it warm because it still tastes like cake mix. Trust me, next day!! I also wouldn't ice it or glaze it unless you like you cake super sweet. We found it was wonderful with a cup of coffee. This would make a great base for s.c coffee cake. I think I will use this as my new lb. cake recipe-because it is so easy. However, next time, I will use butter and butter cake mix. I think that prob. makes it! You can still use oil- it was still great! Just use butter flavored cake mix. Read More
(222)

Most helpful critical review

Rating: 2 stars
04/15/2009
I admit my general bias against yellow boxed cake mixes, however, every now and then I come across a recipe that really can fool even me. Not so here. No matter that this recipe doctors up a cake mix nearly to the point of its being a scratch cake; it tasted like, well, a yellow cake mix - a dry, yellow cake mix. Better to have skipped the cake mix altogether, since all the rest of the ingredients for a pound cake were there. In addition, the baking instructions state 60-80 minutes - mine was a tad over baked at 55 minutes. As previous reviewers remarked, this has a coarse crumb, and is not nearly as moist as it should have been. My suggestion, if you are a fan of yellow cake mixes to begin with, is to simply bake a yellow cake mix according to package directions, or look for a doctored cake mix recipe that includes sour cream and pudding. Otherwise, skip the cake mix and make a scratch pound cake. Read More
(61)
203 Ratings
  • 5 star values: 151
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
04/24/2005
I take my baking very serious. I'm usually a cake mix snob. I had to try this because I wanted to experiment. This was, surprizingly wonderful. I made mine alittle diff. because I didn't have some things on hand. I used oil instead of butter(I'm sure butter makes it better.) I omitted the lemon extract for 1/2 tsp of almond extract and 1 TBL of good van.(That's what gives pound cake the traditional lb.cake flavor.) Also, I only had french vanilla cake mix. I also used buttermilk instead of the 2/3c of water. You have to make this cake a day ahead to appreciate it. Do not eat it warm because it still tastes like cake mix. Trust me, next day!! I also wouldn't ice it or glaze it unless you like you cake super sweet. We found it was wonderful with a cup of coffee. This would make a great base for s.c coffee cake. I think I will use this as my new lb. cake recipe-because it is so easy. However, next time, I will use butter and butter cake mix. I think that prob. makes it! You can still use oil- it was still great! Just use butter flavored cake mix. Read More
(222)
Rating: 5 stars
09/28/2004
Great cake, tastes just like homemade. Use Duncan Hines yellow BUTTER cake mix, a little more flavor and beat 5 minutes at the end. The BUTTER yellow cake mix makes a better cake than just the regular yellow cake mix. I have experimented a lot with this recipe and it is very versatile. As a pound cake, I top it with any type of icing. It also makes a great sheet cake. I use this same recipe to make chocolate sour cream pound cake, using Duncan Hines BUTTER chocolate cake mix , eliminating the lemon flavor and adding more vanilla. Top with chocolate or white buttercream icing. Read More
(137)
Rating: 5 stars
11/09/2007
This cake is wonderful!!! I made a few alterations though. I changed the cake mix to Devil's Food omitted the Lemon extract and added in a package of chocolate chips. The cake baked very well and the chocolate chips held together but melted into the cake at the same time. To die for! I bake regularly and people always love it but I've never had every single person who got some to ask for the recipe. Even the men! Read More
(95)
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Rating: 2 stars
04/15/2009
I admit my general bias against yellow boxed cake mixes, however, every now and then I come across a recipe that really can fool even me. Not so here. No matter that this recipe doctors up a cake mix nearly to the point of its being a scratch cake; it tasted like, well, a yellow cake mix - a dry, yellow cake mix. Better to have skipped the cake mix altogether, since all the rest of the ingredients for a pound cake were there. In addition, the baking instructions state 60-80 minutes - mine was a tad over baked at 55 minutes. As previous reviewers remarked, this has a coarse crumb, and is not nearly as moist as it should have been. My suggestion, if you are a fan of yellow cake mixes to begin with, is to simply bake a yellow cake mix according to package directions, or look for a doctored cake mix recipe that includes sour cream and pudding. Otherwise, skip the cake mix and make a scratch pound cake. Read More
(61)
Rating: 5 stars
01/31/2007
This cake is easy and taste just like a homemade cake. I used a chocolate cake mix and cooked this cake a little under done. It was so moist I could have eaten it all myself. I did not put in as much sugar as the recipe called for. I always take my cakes out of the oven when a little bit of cake is left on the toothpick. But it does look cooked. Read More
(33)
Rating: 5 stars
12/21/2003
This was amazing, better than any homemade pound cake I've ever made. I used DH butter recipe cake mix, skipped the lemon and doubled the vanilla. My "what the heck kind of cake has no frosting--that's the only part I eat" kids went nuts and asked for this for their b-day cakes!! AAAAA++++ Read More
(32)
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Rating: 5 stars
07/29/2006
This is the best cake. I've made it 4 times in 3 weeks and I can't get enough of it. I have made it with lemon cake golden butter yellow cake and regular yellow cake. It is fabulous. I've even toyed with the extracts a little. It tastes better than my grandma's homemade much to her dismay! Read More
(28)
Rating: 5 stars
01/12/2009
I have made a variant of this recipe and that is what my rating is based on. I apologize to anyone who prefers that we not rate/review recipes that we've tweaked, but this is too good not to share. Here's what I used: 1 white cake mix with pudding 1 c. flour 1/2c. butter 1/2c. margarine 1 c. sugar 5 eggs 8 oz. vanilla yogurt (not sugar free or fat free) 1/2c. milk NO WATER Mix these ingredients in the manner and order included in the recipe. This is absolutely exquisite. Hope it works well for you! Read More
(27)
Rating: 5 stars
02/22/2006
What an awesome cake! Had to use a lemon cake mix. Drizzled the finished cake with a lemon glaze. At a recent church fellowship it disappeared before I could even sample. Read More
(23)
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