MOTHER ANDERSON'S LEMON POUND CAKE

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Mother Anderson's Lemon Pound Cake image

I have made this Lemon Pound Cake the same way for 40+ years. It was a recipe given to me by my ex-mother-in-law. It's always been a favorite with my family. If you don't have lemon extract, you can use juice from a lemon and a little lemon zest. *******Why not try a strawberry version. Use a good brand of white cake mix. ...

Provided by Cecelia Anderson

Categories     Cakes

Time 55m

Number Of Ingredients 7

1 box duncan hines cake mix (yellow)
1 small box lemon jello (not the pudding mix)
4 eggs beaten well (break yolks with a fork)
1/2 c crisco oil
1 c water
1 Tbsp vanilla extract
1 Tbsp lemon extract

Steps:

  • 1. Blend together cake mix and Jello.
  • 2. Make a well. In the well add water and eggs, beat well.
  • 3. Then add the oil and beat well.
  • 4. Add flavorings and beat well.
  • 5. Bake in a floured greased cake pan (Bundt pan works best for me) at 350 degrees until done. This is approximately 55 minutes in the oven.

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