Mother Anderson's Lemon Pound Cake Recipe
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Mother Anderson's Lemon Pound Cake


Cecelia Anderson Recipe

By Cecelia Anderson
ceander


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.

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Rating:
Cook:
55 Min

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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