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Sour Cream Pound Cake


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Member since 2007

Serves 8 to 10 | Prep Time | Cook Time

Ingredients

1 box butter yellow cake mix
1 small package French vanilla pudding
¼ cup water
¼ cup oil
1 cup sour cream
3 eggs
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


pan.


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.


Pairs Well With


Notes

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