Pound Cake Using Box Cake Recipes

HOW TO TURN A BOX CAKE MIX INTO A POUND CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Then, grease the bundt pan.
• Using a stand mixer fitted with a wire whisk attachment, cream the bowl's butter and sugar at medium-high speed until combined and fluffy.
• At medium speed, gradually add the eggs one at a time, then stir in the vanilla and lemon extract. Add in the milk and sour cream.
• Add the cake mix and flour and beat until it is well incorporated. Pour the batter into the bundt pan.
• Put the bundt pan in the preheated oven and bake for 55 minutes. Take the pan out of the conventional oven and cool in the pan for 10 minutes; invert pan to a wire rack.

NO FAIL POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 80 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.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

THE BEST AND RICHEST POUND CAKE FROM A MIX

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°.
• Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
• Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
• Add the sugar and beat until creamy, 1 to 2 minutes longer.
• Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
• Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
• Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
• Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
• Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
• Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
• Allow the cake to cool completely, 20 minutes longer.

POUND CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together until creamy; add sugar and beat until fluffy. Add eggs one at a time, beating until each one is blended. Stir in vanilla extract.
• Combine flour, baking powder, and baking soda in a separate bowl. Gradually add to the butter mixture, alternating with sour cream, beating until blended.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 24 minutes.

POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
• Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

EASY CHOCOLATE POUND CAKE

Steps:

• In a large bowl, combine the cake and pudding mixes, eggs, water and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a microwave-safe bowl, microwave frosting on high for 10-15 seconds or until thin. Drizzle over cooled cake.