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Extra Moist Lemon, Sour Cream and Vanilla Pound Cake
At a Glance
- Cook
- 1 hr 15 min
- Total
- 1 hr 15 min
- Servings
- 12.00 serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Extra Moist Lemon, Sour Cream and Vanilla Pound Cake brings together 1/2 lb butter (softened), 3 cups sugar, 6 eggs in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Bundt pan, oven, mixing bowl, sifter
Ingredients
- 1/2 lb butter (softened)
- 3 cups sugar
- 6 eggs
- 1/2 pint sour cream
- 3 cups all-purpose flour
- 1 (3 ounce) box jello instant lemon pudding mix
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons vanilla
- 1 teaspoon lemon extract
- 2 lemons, zest of
- 1 lemon, juice of
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Instructions
Preheat oven to 325°.
Spray a Bundt pan with nonstick spray and set aside.
Cream together softened Butter and Sugar.
Add Eggs, one at a time and beat,then add Sour Cream.
Sift Flour and Soda together and add next along with the Instant Pudding.
Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
Warning! Some oven temperatures may vary so keep an eye on this one!
Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
Enjoy!
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