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    You are in: Home / Recipes / Extra Moist Lemon, Sour Cream and Vanilla Pound Cake Recipe
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    Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

    Extra Moist  Lemon, Sour Cream and Vanilla Pound Cake. Photo by lhbishop

    1/3 Photos of Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Donna Luckadoo's Note:

    Like eating a slice of decadent wedding cake. Can be used as one too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 2
      Spray a Bundt pan with nonstick spray and set aside.
    3. 3
      Cream together softened Butter and Sugar.
    4. 4
      Add Eggs, one at a time and beat,then add Sour Cream.
    5. 5
      Sift Flour and Soda together and add next along with the Instant Pudding.
    6. 6
      Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
    7. 7
      Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
    8. 8
      Warning! Some oven temperatures may vary so keep an eye on this one!
    9. 9
      Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
    10. 10
      Enjoy!

    Ratings & Reviews:

    • on May 06, 2009

      55

      FANTASTIC pound cake. I only have regular sized bundt pans, and I don't think all the batter would have fit in any of them. I used a 10" tube pan, with 4" high sides. Baked til it tested done, around 1 hr., 20 mins. was perfect. I followed the recipe, except I switched step 5 and 6, doing 6 before 5. I didn't beat the flour a long time, just til it was fully incorporated, slowly adding the sifted mixture with the mixer running on low. In my cake experience, beating cake batter makes for a tough cake. I finished it off with a lemon-limoncello syrup made with 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 1/2 cup limoncello. Simmered til sugar was dissolved. When cake was 10 minutes out of the oven, I poked holes in it, and while still in the pan, I soaked it with the lemon syrup. It came out of the pan beautifully when completely cool. I did line the bottom of the tube pan with waxed paper, and I greased and floured the pan generously. This cake has a great lemon flavor, probably one of the best I've ever tasted!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      55

      If I could give this 10 stars I would. What a wonderful dense and moist cake, I have to say that this is by far the BEST lemon cake I have ever made and eaten and ALL my guests agreed and asked for the recipe. YUMM!!! :0)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010

      55

      This is a fantastic cake. If I could give it 6 stars I would. I only ever make the half quanitity. I had to make quite a few changes to it - I couldn't get the lemon pudding mix so I doubled the lemon juice. I didn't have lemon extract - so I left it out. I used vanilla extract (which is twice the strength of the essence), but still added the full amount. Also I substitute vegetable oil for the butter (I use 1-2 tablespoons nuttelex/margarine and fill the rest of the measure with oil). This cake is so moist and yummy. It also freezes beautifully. I have made it three times now and never bothered with any form of icing - it is perfect the way it is.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

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    Nutritional Facts for Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 545.5
     
    Calories from Fat 196
    36%
    Total Fat 21.8 g
    33%
    Saturated Fat 12.7 g
    63%
    Cholesterol 143.6 mg
    47%
    Sodium 307.5 mg
    12%
    Total Carbohydrate 81.6 g
    27%
    Dietary Fiber 0.8 g
    3%
    Sugars 50.9 g
    203%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    lemons, zest of

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