Lemon Pound Cake


  • 1 package yellow cake mix (with pudding added)
  • 1/4 cup white sugar
  • 1 cup Fused Whole Lemon EVOO
  • 1 8-ounce container sour cream
  • 4 eggs
  • 1 tablespoon lemon extract


Preheat oven to 325. Grease and flour 9 or 10-inch tube cake pan. In large bowl, combine cake mix and sugar.  Make a well in the center, and pour in oil, sour cream, eggs, and lemon extract.  Beat on low speed until blended.  Scrape blow, and beat four minutes on medium speed.  Pour into prepared pan.  Bake 40 to 45 minutes, or until cake when tested with toothpick comes out clean.  Cool in pan 15 minutes.  Flip out and finish cooling on rack.  Store covered.

Optional – sprinkle with powdered sugar on top.