A delicious, moist and easy cake that tastes like you spent lots of time making it!!

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan.

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  • In a large bowl, combine cake mix and sugar. Make a well in the center, and pour in oil, sour cream, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

  • Bake 40-45 minutes, or until cake when tested with a toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store in covered container.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369.9 calories; 3.9 g protein; 33.2 g carbohydrates; 61 mg cholesterol; 271.3 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2003
I have made this cake many many times. It always comes out to rave reviews! It has quickly become a family favorite! Read More
(30)

Most helpful critical review

Rating: 1 stars
01/11/2004
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong.. Read More
(39)
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
01/10/2004
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong.. Read More
(39)
Rating: 5 stars
07/06/2003
I have made this cake many many times. It always comes out to rave reviews! It has quickly become a family favorite! Read More
(30)
Rating: 5 stars
12/31/2003
Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins. It is so tasty it didn't even need frosting! A keeper. Read More
(17)
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Rating: 5 stars
11/24/2015
this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway). I used a spice cake mix and half a tbsp of Orange and another half tablespoons Jamaican rum flavour and it came out great. For those with oily or fallen cakes make sure to use just under a cup of oil and just under a cup of sour cream. Be sure to beat exactly the full four minutes but not over or it will fall. Be sure the cake doesn't look shiny in spots or its not done. Read More
(13)
Rating: 4 stars
05/19/2005
As another reviewer did I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it but to me it wasn't as moist and dense as a pound cake should be. The texture was closer to an angel food cake. Still good taste and easy to make. Read More
(8)
Rating: 5 stars
06/11/2008
This was absolutely delicious! I used it for strawberry shortcake and when we ran out of strawberries I put an icing of just whipped topping! DEElicious! Great easy recipe!! Read More
(6)
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Rating: 5 stars
07/06/2009
Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries topped with blueberries and raspberries to make a flag cake for the 4th of July. Read More
(6)
Rating: 3 stars
07/10/2009
Not sure what happened followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven. Read More
(5)
Rating: 4 stars
06/21/2005
Great cake...though at 325 degrees the cake would not have been done in the 45 minutes shown on the recipe. Again an easy cake to make and with great taste when finished. Read More
(4)