Donna's Pound Cake

Donna's Pound Cake

20

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

2 h 15 m servings 370 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

20
  1. 26 Ratings

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Most helpful positive review

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

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....Jud...

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....Jud...

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

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.

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 ...

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 ...

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...

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!!

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.

This is a very moist cake. I took it to a church dinner and everyone loved it.