SUPER MOIST SOUR CREAM POUND CAKE RECIPES

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SUPER-MOIST CAKE MIX LEMON POUND CAKE RECIPE - FOOD.COM



Super-Moist Cake Mix Lemon Pound Cake Recipe - Food.com image

I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12-16 serving(s)

Number Of Ingredients 7

1 Duncan Hines lemon supreme cake mix
1 lemon flavor instant pudding and pie filling (3.4 oz.)
4 large eggs
1 cup water
1/3 cup oil
1 cream cheese frosting (store-bought in jar)
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350°F and grease bundt pan.
  • Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  • Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  • For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

Nutrition Facts : Calories 79, FatContent 7.6, SaturatedFatContent 1.3, CholesterolContent 62, SodiumContent 24.3, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0.1, ProteinContent 2.1

CREAM CHEESE POUND CAKE RECIPE (EASY & MOIST) | KITCHN



Cream Cheese Pound Cake Recipe (Easy & Moist) | Kitchn image

Cream cheese gives pound cake a super-moist, pleasantly dense texture that's simply irresistible.

Provided by Jesse Szewczyk

Categories     Cake    Dessert    Baked good

Total Time 6000S

Prep Time 1200S

Cook Time 4800S

Yield 16

Number Of Ingredients 9

3 sticks plus 1 tablespoon unsalted butter, divided
8 ounces cream cheese
4 large eggs
1/2 cup sour cream
3 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 2/3 cups granulated sugar
1 tablespoon vanilla extract

Steps:

  • Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.
  • About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325ºF. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 12-cup Bundt cake pan (see Recipe Notes), making sure to thoroughly coat the tube and all the crevices.
  • Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
  • Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese. Beat on medium speed with the paddle attachment until fluffy and combined, 3 to 4 minutes. Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. Beat on medium speed until thoroughly combined and very light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, slowly add the flour mixture, and mix until just combined, 1 to 2 minutes.
  • Transfer the batter into the Bundt pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.
  • Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 70 to 75 minutes. Place the Bundt pan on a wire rack and let cool 30 minutes. Flip the cake out onto the rack and let cool completely, at least 2 hours, before slicing and serving.

Nutrition Facts : SaturatedFatContent 17.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 60.2 g, SugarContent 39.0 g, ServingSize Serves 14, ProteinContent 6.0 g, FatContent 29.3 g, Calories 522 cal, SodiumContent 180.2 mg, FiberContent 0.7 g, CholesterolContent 0 mg

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SUPER-MOIST CAKE MIX LEMON POUND CAKE RECIPE - FOOD.COM
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
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