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take me back lemon pound cake

(1 rating)
Carmen_Pearlswig avatar
Recipe by
Carmen Pearlswig
@Carmen_Pearlswig
Sandston, VA

This was my first attempt to "sneak" lemon zest into my family's mouths 'cause I love it so. I tweaked a chocolate chip pound cake recipe a friend had given me that the family loves so much. They ended up loving this one just as much. We named it "Take Me Back Lemon Pound Cake" 'cause the flavor is so full of nostalgia.

(1 rating)
yield 10 -16
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For take me back lemon pound cake

  • 1 box
    yellow cake mix (sugar free will work)
  • 1- 3.9oz pkg
    instant lemon pudding
  • 1/3 c
    (or less) white sugar
  • 3/4 c
    (or less) vegetable or canola oil
  • 3/4 c
    combined lemon juice from 1 lemon & water
  • 4
    eggs, beaten
  • 1 c
    sour cream
  • zest from 1 entire lemon (suggested to zest lemon prior to squeezing juice from lemon)

How To Make take me back lemon pound cake

  • 1
    Preheat oven to 325ᵒF and grease or spray bunt pan.
  • 2
    Mix first 7 ingredients w/ electric mixer, in a large bowl, for about 2 minutes.
  • 3
    Stir in lemon zest.
  • 4
    Pour into greased Bunt pan.
  • 5
    Bake 60 minutes, checking after 50 minutes. Cake may take longer than an hour.
  • 6
    Cool on wire rack for at least 10 minutes. Cake is good hot or cool it completely and sprinkle w/ powdered sugar, lightly covered w/ a homemade cream cheese drizzle or even w/ no topping at all. Enjoy!
  • 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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