take me back lemon pound cake
(1 RATING)
This was my first attempt to "sneak" lemon zest into my family's mouths 'cause I love it so. I tweaked a chocolate chip pound cake recipe a friend had given me that the family loves so much. They ended up loving this one just as much. We named it "Take Me Back Lemon Pound Cake" 'cause the flavor is so full of nostalgia.
No Image
prep time
10 Min
cook time
1 Hr
method
Bake
yield
10-16 serving(s)
Ingredients
- 1 box yellow cake mix (sugar free will work)
- 1- 3.9oz packages instant lemon pudding
- 1/3 cup (or less) white sugar
- 3/4 cup (or less) vegetable or canola oil
- 3/4 cup combined lemon juice from 1 lemon & water
- 4 - eggs, beaten
- 1 cup sour cream
- - zest from 1 entire lemon (suggested to zest lemon prior to squeezing juice from lemon)
How To Make take me back lemon pound cake
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Step 1Preheat oven to 325ᵒF and grease or spray bunt pan.
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Step 2Mix first 7 ingredients w/ electric mixer, in a large bowl, for about 2 minutes.
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Step 3Stir in lemon zest.
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Step 4Pour into greased Bunt pan.
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Step 5Bake 60 minutes, checking after 50 minutes. Cake may take longer than an hour.
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Step 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. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Keyword:
#lemon
Keyword:
#simple
Ingredient:
Fruit
Diet:
Dairy Free
Method:
Bake
Culture:
American
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