Sour Cream Pound Cake
CATEGORIES
INGREDIENTS
  • Servings: 8 to 10
  • 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
DIRECTIONS
  1. Combine in a large bowl, cake mix, pudding, water, oil, sour cream, eggs and extracts.
  2. Mix on low speed for about 1 minute on low speed.
  3. Mix for 3 additional minutes on HIGH.
  4. Pour into a greased and floured bundt or tube cake pan.
  5. Bake in a preheated 350F degree oven for 45 to 50 minutes.
  6. Remove cake from oven and let cool 15 minutes in
  7. pan.
  8. Loosen edges with a knife and turn out onto a cooling rack.
  9. Let cake cool completely and transfer to a serving plate.
  10. Dust lightly with powdered (10X) sugar just before serving.