Cecelia Anderson Recipe

Mother Anderson's Lemon Pound Cake

By Cecelia Anderson ceander


Recipe Rating:
Cook Time:

Cecelia's Story

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.

Ingredients

1
box duncan hines cake mix (yellow)
1
small box lemon jello (not the pudding mix)
4
eggs beaten well (break yolks with a fork)
1/2 c
crisco oil
1 c
water
1 Tbsp
vanilla extract
1 Tbsp
lemon extract

Directions Step-By-Step

1
Blend together cake mix and Jello.
2
Make a well. In the well add water and eggs, beat well.
3
Then add the oil and beat well.
4
Add flavorings and beat well.
5
Bake 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.

About this Recipe

Course/Dish: Cakes

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10 Comments

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Cecelia Anderson ceander
May 14, 2012
The best buttercream frosting recipe in the world is on a box of Domino Confectioner's Sugar so here goes:
1 (1lb) pkg Domino Confectioner's Sugar
1/2 cup butter or margarine, softened
3-4 tablespoons milk
1 teaspoon vanilla

Combine in large bowl, with mixer at low speed, confectioner's sugar, butter, milk and vanilla. Beat at medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Makes enough to fill and frost 2 layer cake, 13x9x2 -inch sheet cake or 24 cupcakes.
Happy Baking Martha,and be blessed.
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Martha Suell mimiskitchen03
May 14, 2012
Wanna take this to church on Sunday for graduation luncheon!!! Now I need me a great buttercream frosting!!! Sounds great!!!!
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Cecelia Anderson ceander
May 14, 2012
Hi Martha, Yep I sure did. I topped it with a small can of pineapple. I had an old picture I was trying to scan with my family member holding one of those cakes, but couldn't get it to look nice or clear. I tell you, you would lovvvvve it with the buttercream frosting then topped with a small drained can of pineapple. It makes the cake look real pretty to.
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Martha Suell mimiskitchen03
May 14, 2012
Thx Cece!!! I really like just the plain pound cake & coffee. So if I ever decide to change you only put open a small.can of undrained pineapple on top with frosting?? Never had these together--lemon & pineapple!!! Its a challenge----lol! Thx alot!!!
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Cecelia Anderson ceander
May 13, 2012
Hi Martha,
Actually your question is a very good one. Crisco oil for me is a staple. Yes it's the vegetable oil, not the Crisco shortening. I've always used the Crisco oil because it makes a rich and smooth batter. When you get to the point to add the oil, just watch how it sinks right into the batter, and then you can stir it right in. The batter will be smooth and silky when you are ready to pour into your pan. Now here is something I've done numerous times in the past. I have greased and floured two cake pans, and made a butter cream frosting, and then topped the cake with crushed pineapple. Now that's a cake. Thanks for your question Martha. Cece