These refreshing sweets are perfect on a warm day! You can experiment a little with the ingredients and use whatever sounds good—almond butter, cashew butter, cashews, granola, etc.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 (8 ounce) container sour cream
- ⅔ cup water
- 1 (15.25 ounce) package yellow cake mix
- 1 cup all-purpose flour
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
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- Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
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- Stir in vanilla and lemon extracts.
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- Beat in sour cream and water.
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- Beat in cake mix and flour until incorporated. Pour batter into the prepared pan.
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- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 60 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 274 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe, as did my entire family. I used the juice of one lemon instead of lemon extract.
I made the recipe exactly as stated. Best one that I have found so far, never fails me
Made it just as written, and it is 5 star good. I did not have lemon extract, so I substituted with almond extract. I highly recommend this NO Fail Pound Cake.
Made this and came out great as written. I’ve also made it with orange extract and with milk. Next time will try almond extract and vanilla as one suggested
I did change it. I used a sugar free yellow cake mix. I did use The rest of the recipe as directed. No one knew the difference. It was delicious.
I’ve been making this cake for years and it is one of my favorites. It’s perfect as it is with no changes even though you could change it up with different flavors. I choose not to change it up. 😀
This is the most delicious pound cake I’ve ever made! So very moist and flavorful. Super easy to make. Definitely a keeper!!
Cake is better the second day, texture is more like a light pound cake. DH changed their portions to 15.25 from 18.25 and here are the adjustments for the 15.25 box cake recipe: 3.36 Ounces Butter 3/4C + 1.5 T Sugar 1 15.25 Cake mix 2 Eggs + 1 Egg Yolk (use the egg white instead for less egg taste) 1 scant tsp vanilla 1 scant tsp lemon flavoring 1/2C + 1 T water 6.72 Ounces Sour Cream or yogurt 3/4C + 1.5 T Flour Follow directions as given.
So easy to make! Trying to cut back on sugars so we used the Pillsbury moist sugar free yellow cake mix. Everything else the same and only cooked for 55 minutes. Made a not-too-sweet glaze with Swerve powdered erythritol.
It was tasty but very, super duper sweet. Large recipe, probably too much for the pan I used (my bad there). Not much left when I took the picture.
Added an egg, cup of vanilla prepared pudding, subbed almond for the lemon. Baked in a 9×13 pan bc I needed it cubed for the Thanksgiving banana parfait. I used the Betty crocker mix that was 50 cents at Kroger’s last month. I would add more sour cream or yogurt to this, and a couple more eggs bc it was a little dry and course… Wants to be wetter and more dense . Flavor was very good and will be great for what I made it for. Will bake it again with additional changes definitely. If I can just get it then right texture I will do it often.
AWESOME,,,,,after a day of frustration and 2 fallen pound cakes, I found this..A total life saver..Tasted exactly the same.. THANK YOU
This is delicious! Didn’t have to change anything. I sometimes slice and use as a strawberry shortcake base, many compliments !
I used a spice cake mix, added cinnamon and raisins. It turned out so good. You can make any kind of pound cake just change up the cake flavor and flavorings.
I have made this more than a few times and quickly became one of my most favorite cakes. No substitutes needed.
Lovedddddd it! This was my very first time making pound cake & everyone loved it too
This is the only picture I got because my family couldn’t wait to dig in!!!!! I was looking for a pound cake recipe with the ingredients I had on hand, and came across this one. The only ingredient I didn’t have was sour cream so I used plain Greek yogurt (which I always have) and followed it to the T. It was PERFECT moist, fluffy, a little bit dense like a pound cake should be!!!! I will be KEEPING, REPEATING, and MAKING this recipe over and over!!! Thanks for sharing your amazing recipe. Amazing with coffee in the AM.
Very good! I had all the ingredients on hand except for the lemon extract. So I decided to double to vanilla extract. I also recommend spraying the pan with baking spray (the kind with flour) as it helped with a perfectly easy release. Will make again, very good.
Wonderful recipe! Cake mix was 16.5 so I added 1/4 cup more flower. Used milk instead of water and added more vanilla instead of lemon. I baked it in a old thin bundt pan. Baked in a power airfryer/oven for 60 minutes. The smell was heavenly. Not sure if we can hold off more than 10 minutes. Thanks for sharing
Loved it. Very simple.
Great recipe my family loves it! I’ve made it 3 times in. 3 weeks. I used milk instead of water and I dusted my pan with powderysugar! Yum!