Lemon Supreme Pound Cake
Different things I make bring back memories of my childhood. This is one of those. I am a SERIOUS chocolate lover, but this is one of my favorite desserts that my Mom used to make. It is an amazingly light cake with the lemon flavor being subtle.
I always make extra glaze as it is just so good. There is an option to use lemon juice or milk to make the glaze and I always do the lemon juice. Add a cup of tea {or coffee if that is your thing} and you’ve got a great dessert to serve your family or guests!
Lemon Supreme Pound Cake
- 1 pkg. Lemon cake mix
- 1 pkg. lemon instant PUDDING mix (4 serving size)
- 1/2 cup Crisco oil
- 1 cup water
- 4 eggs
Preheat oven to 350. Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake in a greased 10 inch type pan for 45-55 minutes or until center springs back when lightly touched.
Glaze: Blend 1 cup confectioners sugar with EITHER 1 Tablespoon milk or 2 Tablespoon lemon juice. Drizzle over cake.
I do this same cake, but don’t add the glaze, even though I might
But, I add 2 Tbsp. of happy home lemon flavoring! Its a fantastic cake!
I like this Lemon Pound Cake recipe using a cake mix. Simplifies the recipe and cuts out part of the fat as most pound cake recipes use la lot of butter.
Wow, this is a keeper!
I have to use gluten free cake mix which makes a much smaller cake…one layer. Can you tell me how to adjust the water, eggs, pudding and oil for this size? thank you