Lemon Pound Cake
User Reviews
4.4
Lemon Pound Cake
Description
This Lemon Pound Cake combines the sweetness and acidity of lemon gelatin with a white cake mix, eggs, oil, and lemon extract to create a moist, tender cake with a consistent crumb. The batter is baked in a greased and floured bundt pan, which results in a cake with a golden crust and even texture throughout.
After baking and cooling slightly, the cake is drizzled with a lemon glaze made by mixing fresh lemon juice with powdered sugar. This glaze adds a glossy, sweet-tart finish that complements the cake's citrus flavor without overpowering it.
The cake works well as a dessert or a sweet snack. It can also be baked in loaf pans to produce lemon loaf cakes, making it adaptable in presentation. Using fresh lemon zest in the batter or glaze can intensify the lemon flavor. The recipe yields about 12 servings of cake.
Ingredients
For the cake:
- 1 small box lemon gelatin dessert 3 ounces, Jell-O brand
- 1 cup water boiling
- 1 box white cake mix no pudding the mix, Pillsbury traditional brand
- 4 large egg
- 1 teaspoon lemon extract
- 3/4 cup canola oil or vegetable oil
For the glaze:
- 4 tablespoons lemon juice fresh
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Grease with shortening, then flour a 10 cup bundt pan.
- In a small bowl, combine the Jell-O with the boiling water and allow it to cool slightly. 1 small box lemon Jell-O gelatin, 1 cup boiling water
- In the bowl of a stand mixer (or with an electric mixer and a large bowl), combine cake mix with eggs, adding the eggs one at a time. Add the cooled Jell-O, lemon extract and oil. Mix two minutes on medium speed. 1 box Pillsbury traditional white cake mix, 4 large eggs, 1 teaspoon lemon extract, 3/4 cup canola oil
- Pour the cake batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then turn it out onto a cake plate or cooling rack to cool completely.
- In a small bowl, mix the lemon juice and powdered sugar. Slowly drizzle the glaze over the top of the cake. The cake can still be slightly warm when you do this. 4 tablespoons fresh lemon juice, 1 cup powdered sugar-
- Once the has cooled completely, store in an airtight container at room temperature.
Notes
- Adding fresh lemon zest when using fresh lemon juice enhances the lemon flavor in both cake and glaze.
- For loaf-style cakes, bake this recipe in two loaf pans instead of a bundt pan.
- You may substitute lemon cake mix or yellow cake mix according to preference.
- Calorie counts are approximate and vary with ingredient brands; consult a nutritionist for precise information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 86g | |
| Calories | 375kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 355mg | 15% |
| Potassium | 56mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 34g | 68% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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