SOUR CREAM POUND CAKE WITH CAKE MIX RECIPES

Steps:

• Preheat oven to 325°F.
• Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
• In a large bowl combine the sour cream, oil, and milk.
• Beat in the eggs.
• Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
• Pour the batter into the greased bundt pan. Smooth the top into an even layer.
• Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
• Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
• Let cake cool completely for about an hour or at least until no longer piping hot before frosting.
• Top with frosting or glaze of choice. Decorate with sprinkles if desired.
• Serve at room temperature or fridge cold.

Steps:

• First, set your oven to a temperature of 350 F.
• Apply some cooking spray to a 10-inch tube pan.
• Take a bowl and add some flour, baking soda, and salt in it and mix it well. 
• In another bowl, add some butter until it turns fluffy and light in texture.
• Add granulated sugar and lemon extract into this mixture and whisk it properly.
• Now, add some eggs, one at a time and beat them well. Also, add lemon rind and some lemon juice and whisk it properly.
• Now, add this sugar mixture into the flour and add some sour cream as well. Keep beating this mixture at a relatively low speed until the mixture is done completely.
• Add this batter into the cake pans and bake it for around 1 hour and 10 minutes.
• Keep a check on the oven and if needed, insert a wooden pick at the center of the cake and wit until it pops out.
• After the cake is ready, let it cool on the cooling rack. And meanwhile, mix some lemon juice with powdered sugar and drizzle it over the top of the cake.