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How To Turn A Box Cake Mix Into A Pound Cake
How to turn a box cake mix into a pound cake? It might be taboo for some bakers to use store-bought cake box mixes but let’s be real about it. Store-bought cake box mix is made for convenience, especially for beginner bakers or those who do not have time. With a few tricks and tips from this recipe, you can make it taste like a pound cake made from scratch.
Servings: 12 slides
- 1/2 cup of butter
- A cup of granulated sugar
- 1 tsp of vanilla
- A box of yellow cake mix
- 3 pcs of eggs
- A cup of sour cream
- 1/2 tsp of salt
- 1 1/2 cup of milk
- 1 tsp of lemon extract
- A cup of all-purpose flour
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.
For better output, follow this recipe instead of following the ingredients listed at the back of the box. Room temperature the ingredients for best results. If you are planning to make cupcakes, reduce the baking time to 20 minutes.
This recipe is perfect for yellow, red velvet, or spice cake recipes as well. For the chocolate recipe, replace a cup of all-purpose flour with 3/4 cups, 1/4 cocoa powder, and 2 grams of instant coffee. I recommend using full-fat sour cream for the best results.
Use chocolate chips, chopped nuts, and sprinkles to your pound cake. It will add several fun add-ins that will enhance the flavor factor of the pound cake. Make sure to use fresh baking powder because it will lessen the cake mix’s shelf life if it reaches its shelf life.
Never over-beat the eggs since that will cause the cake to collapse after baking. Keep in mind that the egg yolk adds richness to the pound cake while egg whites add lift to the pound cake. Several bakers prefer to add the egg yolks since the egg whites can dry out the cake when it adds the pound cake volume.
Before you add the all-purpose flour, please ensure that the flour is sifted. Likewise, you can even repeat sifting it when you are about to add it to the cake. However, it is not required. The main reason is that it can lessen the chance of flour lumps when mixing the all-purpose flour.
Moreover, pound cakes are freezer-friendly. Before putting it in the freezer, ensure that it is entirely cooled, then double-wrap it with a heavy-duty freezer bag, plastic freezer wrap, or aluminum foil. After freezing it, thaw overnight on the countertop before you can serve it.