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Donna's Pound Cake
SUBMITTED BY:
Donna Casteel
"A delicious, moist and easy cake that tastes like you spent lots of time making it!!"
RECIPE RATING:
Read Reviews
(9)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
45 Min
READY IN
2 Hrs 15 Min
Original recipe yield 1 - 9 or 10 inch tube cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
1 cup vegetable oil
1 (8 ounce) container sour cream
4 eggs
1 tablespoon lemon extract
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DIRECTIONS
Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan.
In a large bowl, combine cake mix and sugar. Make a well in the center, and pour in oil, sour cream, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake 40-45 minutes, or until cake when tested with a toothpick comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Store in covered container.
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REVIEWS
Reviewed on Jul. 6, 2003 by ORLANDOPALM
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ORLANDOPALM
Jul. 6, 2003
I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!
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17 users found this review helpful
I have made this cake many, many times. It always comes out to rave reviews! It has quickly...
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Reviewed on Jan. 10, 2004 by AAMBERR
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AAMBERR
Jan. 10, 2004
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I thought that seemed like a lot. The outside of the cake is beautiful, but the inside is pure grease....Judging by the other reviews, I must have done something wrong..
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11 users found this review helpful
Help! My cake fell, and tasted like solid grease. Are you sure it takes 1 cup of oil? I...
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Reviewed on Dec. 31, 2003 by
CINDY3539
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CINDY3539
Dec. 31, 2003
Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins. It is so tasty, it didn't even need frosting! A keeper.
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4 users found this review helpful
Very moist cake with a light lemon flavor. I made it in a 13X9 pan & baked it about 35 mins....
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Reviewed on Mar. 18, 2007 by ALL6
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ALL6
Mar. 18, 2007
This is a very moist cake. I took it to a church dinner and everyone loved it.
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2 users found this review helpful
This is a very moist cake. I took it to a church dinner and everyone loved it.
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Reviewed on Jun. 20, 2005 by NANAKULA02
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NANAKULA02
Jun. 20, 2005
Great cake...though at 325 degrees the cake would not have been done in the 45 minutes shown on the recipe. Again an easy cake to make and with great taste when finished.
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2 users found this review helpful
Great cake...though at 325 degrees the cake would not have been done in the 45 minutes shown...
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Reviewed on May 19, 2005 by
JLD5010
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JLD5010
May 19, 2005
As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond extract. The cake had a good flavor to it, but to me it wasn't as moist and dense as a pound cake should be. The texture was closer to an angel food cake. Still good taste and easy to make.
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1 user found this review helpful
As another reviewer did, I used what I had on hand...French Vanilla cake mix and almond...
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Reviewed on Mar. 26, 2005 by GTICHICK
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GTICHICK
Mar. 26, 2005
I didn't have a yellow cake mix on hand, so I used a French Vanilla mix, and used fresh lemon zest and juice to punch up the lemon flavor. It's a great and easy recipe, which I needed for a last minute gift.
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1 user found this review helpful
I didn't have a yellow cake mix on hand, so I used a French Vanilla mix, and used fresh lemon...
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Reviewed on Jun. 11, 2008 by DMZIMMIE
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DMZIMMIE
Jun. 11, 2008
This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of strawberries, I put an icing of just whipped topping! DEElicious! Great easy recipe!!
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0 users found this review helpful
This was absolutely delicious! I used it for strawberry shortcake, and when we ran out of...
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Reviewed on Dec. 7, 2006 by
Michigan Mommy
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Michigan Mommy
Dec. 7, 2006
This was pretty good for using a boxed cake mix. I don't usually use mixed but for some reason I had one in the cupboard and searched for a recipe that I could use it in. Tastes much better if you let it sit (removed from the pan and covered of course) overnight. I used a couple drops of butter flavor and a 1/2 teaspoon of rum extract for flavoring instead of the lemon and it was delicious! Husband and toddler loved it for dessert :)
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0 users found this review helpful
This was pretty good for using a boxed cake mix. I don't usually use mixed but for some...
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Nutritional Information