Community Pick
Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

photo by lhbishop



- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
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
directions
- 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!
Questions & Replies

-
Hi all, this is a wonderful recipe but I seem to have a problem with my cake cratering. I use two loaf pans and both rise up wonderfully but then collapse. This time there was a lemony pudding center. Although my family raved about it and loved it, I was not happy. Any suggestions out there? Thanks much.
Reviews
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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!
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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.
see 28 more reviews
Tweaks
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Great, easy to follow recipe. I always add a few extra drops of lemon abstract and a little extra lemon juice and zest. I accidentally added baking powder, instead of baking soda, but it still came out great. I also poked holes all the way around and all the way through to the bottom and drizzled on lemon glaze, that I'd made and had leftover from another recipe. I also used 2 cups of sugar instead of 3, as a previous reviewer suggested, since the package of lemon pudding was included in the recipe. I probably could've let the cake stay in the oven an extra 10-15 min.
RECIPE SUBMITTED BY
Donna Luckadoo
Harrogate, TN
Say Hi to my Toy Poodle Peek-A-Boo!
She was born on Mothers day, 2007
About Me ~ I was born in Arlington Virginia. My Mother and Father both worked for the F.B.I. After I was born we moved back to Tennessee, Where my parents were born. I have remained here because of the beautiful Mountains! We bought a Home overlooking the mountains of Cumberland Gap Tn.
I love to cook!!! Before I became disabled, I worked as a Caterer and as a Supervizing Manager in a Deli/Market for 15 years. It was my life. I miss it very much.
I have learned alot about cooking and baking from my Grandmother's and my Aunt's.We do a lot of canning, things like Jellies and Apple butter, Chow Chow,Mixed pickles, Strawberry jam, Gr. Beans and Pickled Beats. And my favorite is the homemade Strawberry Jam. We have even had several Mollasses Stir Offs in the Fall at my Church & we make Apple Butter and Cider. I was raised in the Southeast and we love to COOK. It must be something in the water? LOL & If it involves cooking count me in!!!
I Love the Food Network and all the cooking shows. I Have found alot of great recipes and made alot of friends from this Web site.
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