This Is The Cake Of All Cakes!
My grandma made the best pound cakes ever. She’s 97 years old so she doesn’t do much baking these days, but I still remember that incredible lemon pound cake she used to make when I was a kid. It was so amazing! You couldn’t take a bite without closing your eyes and sighing over how delicious it was. My mother definitely inherited grandma’s baking skills; her vanilla pound cake is so famous among family members that whenever we get together, we practically fight over the last piece!
For a while now I’ve been wondering if I could somehow combine these two favorite pound cake flavors. I’m not much of a cake-baker (ask my husband) but I was determined to make this work so that I could surprise my mom and grandma. I didn’t want to copycat either of their recipes but, instead, create something that had these familiar flavors with a twist.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
I came across this promising pound cake recipe that was said to be super moist and flavorful.
It seemed so delicious that I decided to give it a try right away! Friends – the way our house smelled while this was baking in the oven… ahh-mazing! I was pretty sure some of our neighbors would march in and steal the cake before I had even had a bite! Keep the recipe at hand because people are going to be begging you for it!
Ingredients
1⁄2 lb Land O’ Lakes butter (softened)
3 cups Domino sugar
6 Eggland’s eggs
1⁄2 pint Daisy sour cream
3 cups Gold Medal flour
1 (3 ounce) box instant lemon pudding mix
1⁄4 teaspoon baking soda
1 1⁄2 teaspoons vanilla
1 teaspoon lemon extract
zest of 2 lemons
juice of 1 lemon
Instructions:
Preheat oven to 325 degrees.
Grease a bundt pan with butter; set aside.
Cream together sugar and butter. Add eggs, one at a time, beating well. Add sour cream.
Sift the flour and soda, add to butter mixture along with the instant pudding.
Add all the remaining ingredients, mixing until batter is light and fluffy (however, try not to over mix).
Pour batter into the bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.