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Lemon Sour Cream Pound Cake Recipe

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This recipe for Lemon Sour Cream Pound Cake, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Joy (Dougan) Fiala
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18.25 OZ.) Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 pkg. (3.4 oz.) lemon instant pudding and pie filling mix
4 large eggs
1 c. sour cream
1/3 c. vegetable oil
1 tsp. vanilla extract
1 tbsp. lemon extract

Directions:
Directions:
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan or tube pan.

Slightly beat eggs in large bowl. Add all other ingredients. Beat at low speed for 1 minute or until combined. Scrape down sides of bowl. Increase speed to medium and beat for an additional 2 minutes. Pour in pan.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Cool in pan on wire rack for 25 minutes. Invert onto serving plate and cool completely.

Dust with powdered sugar before serving.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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