LEMON BLUEBERRY POUND CAKE WITH CAKE MIX RECIPES

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LEMON POUND CAKE {WITH CAKE MIX} - CAKEWHIZ



Lemon Pound Cake {With Cake Mix} - CakeWhiz image

Best classic, old-fashioned, quick, easy lemon pound cake recipe with yellow cake mix, homemade with simple ingredients. Soft, moist, better than scratch!

Provided by Abeer

Categories     Dessert

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 8

1 box Yellow cake mix
1 box Instant lemon pudding mix (3.4 oz. box)
4 Eggs (Large)
1 cup Oil
1/2 cup Water (Warm)
1 cup Sour cream (Full fat)
1 tbsp Lemon zest
1 tsp Lemon extract

Steps:

  • In a large mixing bowl, whisk together cake mix and pudding mix. Keep aside.
  • In another mixing bowl, add eggs, oil, water, sour cream, lemon zest, lemon extract and mix until smooth.
  • Dump the dry mixture into the wet mixture and mix until just combined. 
  • Pour batter in a greased and floured loaf pan (Dimensions: 9x5). You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. 
  • Spread batter evenly with a spatula. 
  • Bake at 350 degrees for 50-55 minutes or until an inserted toothpick in the center comes out clean. Enjoy!

Nutrition Facts : Calories 443 kcal, CarbohydrateContent 52 g, ProteinContent 4 g, FatContent 24 g, SaturatedFatContent 5 g, CholesterolContent 77 mg, SodiumContent 468 mg, SugarContent 23 g, ServingSize 1 serving

LEMON BLUEBERRY SOUR CREAM POUND CAKE | MY CAKE SCHOOL



Lemon Blueberry Sour Cream Pound Cake | My Cake School image

This ultra moist, tender Lemon Blueberry Pound Cake is SO delicious! The sour cream in the recipe gives it a rich flavor and velvety texture.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 16

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) * All Purpose Flour* (not self-rising)
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3g) salt
1 cup (242g) sour cream
1/4 cup lemon juice (approx amount in one small lemon)
zest of one lemon
1 teaspoons (4g) vanilla
2 teaspoon (8 g) lemon extract
1 1/2 cups Blueberries (fresh or frozen)
1 cup powdered sugar (sifted)
1-2 Tablespoons fresh lemon juice (adjust amount as needed for desired consistency)
zest of one lemon
pinch of salt

Steps:

  • Preheat oven to 325 degrees F and grease and flour a bundt pan.
  • In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
  • Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
  • Add the eggs one at a time blending after each to incorporate.
  • In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
  • While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Increase the speed to medium and mix until incorporated. Be careful not to over-mix, and don't mix above medium speed.
  • Fold in the blueberries
  • Bake at 325 degrees for 60-70 minutes if using fresh blueberries. Baking times may increase 10-15 minutes or more if using frozen blueberries. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
  • This recipe makes approximately 8-8.5 cups of batter.
  • Combine sugar, lemon juice, and a pinch of salt in a small bowl and stir until smooth.
  • Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
  • Garnish with a sprinkling of lemon zest.

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