Mother Anderson's Lemon Pound Cake
I have made this Lemon Pound Cake the same way for over thirty years. People ask me what did you put in it. Well my mother in law wrote this recipe down. I did something a little different which makes all the difference in the world in terms of texture and taste. The recipe looks familiar, but it has my own spin.
- box duncan hines cake mix (yellow)
- small box lemon jello (not the pudding mix)
- eggs beaten well (break yolks with a fork)
- 1/2 c
- crisco oil
- 1 c
- 1 Tbsp
- vanilla extract
- 1 Tbsp
- lemon extract
1Blend together cake mix and Jello.
2Make a well. In the well add water and eggs, beat well.
3Then add the oil and beat well.
4Add flavorings and beat well.
5Bake in a floured greased cake pan (Bundt pan works best for me) at 350 degrees until done. This is approximately 55 minutes in the oven.
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