Pound Cake

Pound CakeA rich, no fail pound cake. I love a good pound cake and this definitely is one. With a consistency that’s not too cake like and not overly dense yet, full of rich, buttery flavour. This pound cake never lasts more than a day in my house. If I make it in the morning we’re lucky to get a piece to have with tea in the evening as the kids will have devoured most of it.

 

 

 

  • 1/2 cup butter
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2/3 cup water
  • 1 (8 ounce) container sour cream
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup all-purpose flour
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.