Yellow Pound Cake

This recipe for Yellow Pound Cake is one of those that makes use of a boxed cake mix along with additional ingredients for a richer taste. The recipe dates itself because the size of the cake mix (18.25 ounces) is a thing of the past. Cake mixes are smaller now, so allowances have to be made in recipes such as this one. I recently wrote about my solution for dealing with these downsized mixes. This example from my older recipe collection is one that must be adjusted to bring the shrunken cake mix back to its original size.

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Yellow Pound Cake

1/2 cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) carton sour cream
1 (18.25 ounce) box yellow cake mix (substitute 16.5 ounce box cake mix + 1/3 cup extra cake mix)
1 cup all purpose flour

Preheat oven to 350 degrees F.  Prepare a 10-inch Bundt pan with cooking spray. In a large bowl, cream butter and sugar together until fluffy. Add 1 egg at a time and beat well after each. Stir in vanilla and lemon extracts, then add water and sour cream. Beat in cake mix and flour. Pour batter into prepared pan. Bake for about 60 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Dust cooled cake with powdered sugar, if desired.

This cake pairs well with fruit. For a different look, the cake could be drizzled with a simple glaze instead of the powdered sugar.