EZ Sour Cream Pound Cake

Hazel Smith's Hot Dish Recipe of the Week

EZ Sour Cream Pound Cake

1 box Duncan Hines butter recipe cake mix
1/2 cup sugar
1 teaspoon almond extract
3/4 cup vegetable oil
4 eggs
8 ounces sour cream

Preheat oven to 350°.

Place all ingredients in a large mixing bowl. Using electric mixer, beat on medium speed for 3 minutes until light and fluffy. Pour into a greased and floured Bundt pan. Bake 45 minutes at 350°. Cool.

Glaze:
3/4 cup powdered sugar
4 ounces cream cheese at room temp
1 teaspoon orange zest
1 tablespoon fresh orange juice
1 tablespoon milk

Combine ingredients with a whisk. Drizzle glaze over cake.