Donna's Pound Cake Recipe -
Donna's Pound Cake Recipe
  • READY IN hrs

Donna's Pound Cake

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"A delicious, moist and easy cake that tastes like you spent lots of time making it!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch tube cake Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    2 hrs 15 mins


  1. Pre-heat oven to 325 degrees F (165 degrees C). Grease and flour a 9 or 10 inch tube cake pan.
  2. 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.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2003

I have made this cake many, many times. It always comes out to rave reviews! It has quickly become a family favorite!

Most Helpful Critical Review
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..


26 Ratings

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.

Apr 06, 2009

this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).

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.

Jul 06, 2009

Great cake! I left out the lemon extract and made two 9 inch rounds. They came out wonderful and I halved each round for a four layer cake, filled with cool whip mixed with vanilla pudding mix and fresh strawberries and blueberries, topped with blueberries and raspberries to make a flag cake for the 4th of July.

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!!

Jul 10, 2009

Not sure what happened, followed the directions to a "T" and the cake fell in the middle. The only thing different is I cooked it in a convection oven.


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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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