Sour Cream Pound Cake
1 box butter yellow cake mix
1 small package French vanilla pudding
¼ cup water
¼ cup oil
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
Combine in a large bowl, cake mix, pudding, water, oil, sour cream, eggs and extracts.
Mix on low speed for about 1 minute on low speed.
Mix for 3 additional minutes on HIGH.
Pour into a greased and floured bundt or tube cake pan.
Bake in a preheated 350F degree oven for 45 to 50 minutes.
Remove cake from oven and let cool 15 minutes in
Loosen edges with a knife and turn out onto a cooling rack.
Let cake cool completely and transfer to a serving plate.
Dust lightly with powdered (10X) sugar just before serving.