Mother Anderson's Lemon Pound Cake
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| Recipe Rating: | |
| Category: | Cakes |
| Cook Time: |
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 |
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Cecelia AndersonLightly SaltedCleveland, OH (pop. 396,815)ceanderMember Since Aug 2011Cecelia's Notes:
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.
Directions
Blend together cake mix and Jello.Make a well. In the well add water and eggs, beat well.Then add the oil and beat well.Add flavorings and beat well.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.
Comments
12 comments
Cecelia Anderson
ceander
May 13, 2012
@Akiko Elwood Please be reminded of the following:
The Club Rules are simple:
1Butter is not a dirty word, but other words are. Let's keep this kitchen clean, please.
2Treat each other kindly. Even the biggest differences in opinion can be discussed politely… and we all know everyone feels better after they've eaten a little comfort food. So play nice with comments on recipes and in chat groups.
3Sticky situations (and questionable content) will arise from time to time, so let the Club moderators know if you come across something you feel needs attention. These friendly folks are available with mops at the ready for any messes that may pop up, so please do not attempt to clean things up on your own with other members.
4Calories don't count here. Ok, they do… but YOU don't have to count them. All recipes are equal here in the Club - those that are extra healthy and those that are just a tad bit decadent!
5Pass plates to the left… or is it the right? Well, either way, members are encouraged to share and share alike! Recipes, tips, stories, suggestions… there are no bad ideas and no bad recipes at the Recipe Club, so let that creativity flow. We ask only that you respect others' recipes & comments and be thoughtful when posting your own.
6Swap more recipes - The world will be a happier place. Not sure if you can or should post a recipe
You will find that many of the recipes are not original, while the one that I posted is my own rendition of a favorite. Also some pictures may be representations of what the actual recipe may look like. I don't steal. Since the picture seemed to offend you, I have removed the picture and posted a different one. My suggestion would be to enjoy the site for what it was created for instead of trying to be a kitchen policman.
The Club Rules are simple:
1Butter is not a dirty word, but other words are. Let's keep this kitchen clean, please.
2Treat each other kindly. Even the biggest differences in opinion can be discussed politely… and we all know everyone feels better after they've eaten a little comfort food. So play nice with comments on recipes and in chat groups.
3Sticky situations (and questionable content) will arise from time to time, so let the Club moderators know if you come across something you feel needs attention. These friendly folks are available with mops at the ready for any messes that may pop up, so please do not attempt to clean things up on your own with other members.
4Calories don't count here. Ok, they do… but YOU don't have to count them. All recipes are equal here in the Club - those that are extra healthy and those that are just a tad bit decadent!
5Pass plates to the left… or is it the right? Well, either way, members are encouraged to share and share alike! Recipes, tips, stories, suggestions… there are no bad ideas and no bad recipes at the Recipe Club, so let that creativity flow. We ask only that you respect others' recipes & comments and be thoughtful when posting your own.
6Swap more recipes - The world will be a happier place. Not sure if you can or should post a recipe
You will find that many of the recipes are not original, while the one that I posted is my own rendition of a favorite. Also some pictures may be representations of what the actual recipe may look like. I don't steal. Since the picture seemed to offend you, I have removed the picture and posted a different one. My suggestion would be to enjoy the site for what it was created for instead of trying to be a kitchen policman.
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
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
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.
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.
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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