Lemon Pound Cake with Vanilla Frosting


Before we get into this gorgeous lemon pound cake, I wanted to let you know that Google is closing Feedburner, so there’s a new way to get new posts emailed to you. All you have to do is sign up for the updates over there to left. Sign up so that you don’t miss a beat! I wouldn’t want you to miss a favorite dessert or a wonderful cupcake review!

Now back to your regularly scheduled program – this Lemon Pound Cake. This stuff is awesome. That’s really all that needs to be said. Whenever I go to get our Lattes from Starbucks on Saturday mornings, the Lemon Pound Cake always calls my name, but I don’t give into the temptation. I’ve done it once, so I know it’s good. But I just know that I don’t need a slice every time I see it in Starbucks (which is literally every day).  So a voice in my head said “Why don’t you try making your own?” So that’s what I did.

And I made sure that there was frosting all over; not just on top! Since, ya know, the frosting is the best part!

I love a cake that can be for breakfast or for dessert. It doesn’t get much better than that. I can totally justify having dessert for breakfast! :)

I had a few things at home I wanted to use up, like cake mix, a few lemons and lemon pudding mix. So I wanted to find a recipe that incorporated those things. It’s kind of funny that I had a box of Betty Crocker cake mix, but I used a Duncan Hines recipe. How ironic!  I made a few changes to the recipe though – you’ll find my changes below.

{Adapted from this Duncan Hines recipe}

INGREDIENTS

  • 1 pkg cake mix – I used Betty Crocker Vanilla – I would’ve used Lemon if the one I didn’t expire in June 2012 : /
    **If you are using a Betty Crocker cake mix, also add in 6 tablespoons of flour.
  • 1 (3.4 oz) package of instant lemon pudding and pie filling
  • 4 large eggs
  • lemon zest from 2 lemons
  • 1/2 cup freshly squeezed lemon juice (that’s the juice of about 2 lemons)
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 teaspoons lemon extract (I used Penzeys)

Can of your favorite vanilla frosting (or you make your own)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
  2. Combine cake mix, flour (if you’re using a Betty Crocker cake mix), pudding mix, eggs, lemon juice, milk, lemon zest, vegetable oil,  and lemon extract in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto a heat resistant serving plate. Cool completely.

If you’re having company and you want to add the icing to the completely cooled cake, go for it. I made this to take for breakfast, so I’m just adding the frosting to each piece. I figured the shelf life will be longer that way. I just put a little bit of frosting in a little glass bowl, pop it in the microwave for 5 seconds, and stir. Then I drizzle it onto the Lemon Pound Cake. It’s absolutely amazing!!

I know the following picture is super bright, but I’m SO EXCITED that there is finally natural light in my apartment that I had to share this picture!

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Comments

  1. This looks divine!!!! That lemon pound cake is addictive, isn’t it.
    Aly ~ Cooking In Stilettos recently posted..Fab Friday – Fall’s Official Welcome EditionMy Profile

  2. Oh my Lordy! I can almost taste the sweetness and tanginess through my screen!
    Kelly Senyei (Just a Taste) recently posted..Espresso Chocolate Chip Brownie CookiesMy Profile

  3. Althea Young says:

    This really melts in my mouth.
    I will be dreaming of this cake tonight and by morning I’ll make this.
    ops thinking of going to the grocery store.

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