This version, first published in 1977, pulls together classic pantry staples to create a cake that’s both easy to make and satisfying to eat. The lemon flavor gives it a bright kick, while the sour cream keeps it moist and dense. If you’ve got a couple of loaf pans and about an hour, this one’s worth trying.
Create the rich and moist pudding pound cake that takes the cake.
Tonight give your family a special treat. Turn a regular cake mix into a really rich and moist sour cream pudding pound cake. You can do it with Jell-o Brand Lemon Flavor Instant Pudding.
The taste of this Jell-O Pudding cake is so delicious you’ll never believe it came from a mix. So create the pound cake that takes the cake!
Lemony sour cream pudding pound cake – vintage recipe
Sour cream pudding pound cake (1977)
Ingredients
- 1 package (2-layer size) yellow cake mix
- 1 package (4-serving size) Jell-O Lemon Flavor Instant Pudding and Pie Filling
- 1 cup (1/2 pint) sour cream
- 1/3 cup oil
- 4 eggs
Instructions
- Combine all ingredients in a large mixer bowl.
- Blend at low speed of electric mixer just to moisten, scraping sides of bowl often. Then beat 4 minutes at medium speed.
- Pour into two 8x4-inch or 9x5-inch loaf pans which have been lined on bottoms with paper.
- Bake at 350 F for 45 to 50 minutes or until cakes spring back when lightly pressed.
- Cool in pans 15 minutes. Remove from pans and finish cooling on racks.
Notes
In high altitude areas, use large eggs, add 1/3 cup all purpose flour and 1-1/3 cups water; reduce sour cream to 1/3 cup and oil to 1 tablespoon.
Recommended Products
As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 397mgCarbohydrates: 42gFiber: 1gSugar: 21gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
2 Responses
Is there no liquid added to this recipe? No water or milk? It makes a very stiff batter. It rises in oven but when you take it out it flops to half the size. I used to make this recipe in the 70’s but I lost it. I think I remember some liquid besides the oil.
Yes, the batter should be thick. I make this cake all the time and have for many, many years. It should not have flopped for you. I have made it a bundt pan, 2 loaf pans, 2 cake pans or even cupcakes. The only pan it doesn’t work for is a jelly roll pan only because you can’t roll this after baking. For the sour cream, I prefer making my own with a cup of heavy cream (34%) and a tablespoon of lemon juice. Leave on the counter overnight in a covered non metal container. Whisk gently to make smooth and use in the cake. You can also use melted and cooled butter instead of oil. Some add 1/4 cup cake flour as well but I’ve never tried it. It’s supposed to make it denser, even more like pound cake. Try again. It does make an excellent cake. I use this method will all my cake mixes.