mother anderson's lemon pound cake
(1 rating)
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. Substitute the lemon jello with the strawberry jello and use 2 tablespoons of vanilla extract instead of the 1 tablespoon of the vanilla and one of the lemon.******
(1 rating)
cook time
55 Min
Ingredients For mother anderson's lemon pound cake
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1box duncan hines cake mix (yellow)
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1small box lemon jello (not the pudding mix)
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4eggs beaten well (break yolks with a fork)
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1/2 ccrisco oil
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1 cwater
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1 Tbspvanilla extract
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1 Tbsplemon extract
How To Make mother anderson's lemon pound cake
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1Blend together cake mix and Jello. -
2Make a well. In the well add water and eggs, beat well.
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3Then add the oil and beat well.
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4Add flavorings and beat well.
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5Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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