mother anderson's lemon pound cake

Name: Mother Anderson's Lemon Pound Cake
Cook time: 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 cup(s) crisco oil; 1 cup(s) water; 1 tablespoon(s) vanilla extract; 1 tablespoon(s) lemon extract

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302 Pinches 13 Photos

Cecelia Anderson

Cleveland, OH

Updated on May 2, 2012

I have made this Lemon Pound Cake the same way for 40+ years. It was a recipe given to me by my ex-mother-in-law. It's always been a favorite with my family. If you don't have lemon extract, you can use juice from a lemon and a little lemon zest. *******Why not try a strawberry version. Use a good brand of white cake mix. Substitute the lemon jello with the strawberry jello and use 2 tablespoons of vanilla extract instead of the 1 tablespoon of the vanilla and one of the lemon.******

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cook time 55 Min

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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 cup crisco oil
1 cup water
1 tablespoon vanilla extract
1 tablespoon lemon extract

How To Make mother anderson's lemon pound cake

Step 1

Blend together cake mix and Jello.

Step 2

Make a well. In the well add water and eggs, beat well.
Step 3

Then add the oil and beat well.
Step 4

Add flavorings and beat well.
Step 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.
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