Take Me Back Lemon Pound Cake
Featured Pinch Tips Video
- 1 box
- yellow cake mix (sugar free will work)
- 1- 3.9oz pkg
- instant lemon pudding
- 1/3 c
- (or less) white sugar
- 3/4 c
- (or less) vegetable or canola oil
- 3/4 c
- combined lemon juice from 1 lemon & water
- eggs, beaten
- 1 c
- sour cream
- zest from 1 entire lemon (suggested to zest lemon prior to squeezing juice from lemon)
1Preheat oven to 325ᵒF and grease or spray bunt pan.
2Mix first 7 ingredients w/ electric mixer, in a large bowl, for about 2 minutes.
3Stir in lemon zest.
4Pour into greased Bunt pan.
5Bake 60 minutes, checking after 50 minutes. Cake may take longer than an hour.
6Cool on wire rack for at least 10 minutes. Cake is good hot or cool it completely and sprinkle w/ powdered sugar, lightly covered w/ a homemade cream cheese drizzle or even w/ no topping at all.