This is easy way to make Lemon Pound Cake from cake mix and simple ingredients. The recipe was in spired by Duncan Hines classic cake mix recipe.
Using basic cake mix with instant pudding and adding extra flavor with lemon zest and fresh lemon juice makes a big difference.
| Servings | Prep Time |
| 18 people | 10 minute |
| Cook Time | Passive Time |
| 45 minute | 1 hour |
|
|
|
|
Using basic cake mix with instant pudding and adding extra flavor with lemon zest and fresh lemon juice makes a big difference.
|
Ingredients
- 1 box lemon cake mix
- 1 box instant lemon pie filling
- 1 large lemon zest & juiced
- 1/3 cup canola oil
- 1 cup water cold
- 1 tbsp shortening to grease bundt pan
- 1 tbsp flour to flour bundt pan
Lemon Icing
- 2 cup confectioners sugar sifted
- 1 small lemon zest & juiced
- 2 tbsp water hot
- 4 tbsp butter soften
Servings: people
Units:
Instructions
Lemon Pound Cake
- Preheat oven to 350°F. Grease the bunt pan well with vegetable shortening Crisco is best. Sift flour into greased pan coating all sides of pan with flour and dump out excess flour, set prepared pan aside.
- Pour the cold water, lemon zest, lemon juice, canola oil, eggs and cake mix into mixer bowl.
- Mix all the ingredients listed for 30 seconds on low speed using paddle attachment. Scrap sides and bottom of mixer bowl with spatula.
- Continue mixing cake batter for 1 minute on medium speed.
- Pour the cake batter into grease bunt pan, spreading batter evenly over bunt pan, then tap the pan on table several times to remove any air bubbles.
- Place in oven and bake for 45 to 50 minutes, check with toothpick. If toothpick comes out clean, remove from oven and cool on wire rack.
Lemon Glaze
- Meanwhile the cake is cooling bring together sugar, water, lemon zest and lemon juice to boil in saucepan. Continue boiling for 2 minutes. Remove from heat.
- Remove Lemon Pound Cake from bunt pan, and place onto wire rack over sheet pan. Pour the Lemon Syrup Glaze over the cake evenly. Continue to cool cake.
Lemon Icing
- Optional is to make Lemon Flat Icing to frost cake.
- To make Lemon Flat Icing combine in mixer bowl sifted confectioner sugar, lemon zest, lemon juice, cold water and soft butter. Mix with wire whisk until smooth then whisk in one chunk at a time soften butter.
- Adjust consistency with confectioner sugar and water to make just right consistency to pour over cake, yet coat cake well. Let rest for flat icing to set up.
- Slice into 18 portions and serve with fresh berries.
Share this Recipe
Powered byWP Ultimate Recipe
Views: 1
