I’ve had this recipe in my file for many years. This is absolutely a “no fail”, simplistic batter that turns out the perfect pound cake every time. While I usually add almond extract to the recipe, using lemon, anise, or rum extract will all work out great, as well. Actually, any extract will do…. Simply delicious!
Our Favorite Pound Cake
1/2 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour
Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, stir in the vanilla and almond extract. Beat in water and sour cream. Carefully, add and beat in the cake mix and flour. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.