This lemon pound cake recipe is the perfect thing for spring. It’s light tasting and fresh, but not too overpowering with it’s lemon flavor. My Aunt Peggy has made it for as long as I can remember and it’s always a hit. I decided to make some to bring to our friends’ house for dinner the other night and everyone seemed to enjoy it. It is even pretty delicious for breakfast 😉
Lemon Pound Cake with Lemon Glaze
Recipe from: My Aunt Peggy & Duncan Hines
1 box Dunchan Hines Lemon Supreme cake mix
1 small lemon pudding
1/4 cup oil
1 cup water
For the glaze:
3/4 cup powdered sugar
juice of one lemon
Preheat oven 350 degrees.
Mix together the cake ingredients (cake mix through water) until no lumps remain. Spray a bundt pan with nonstick spray and bake 40 minutes. Cool 5-8 minutes before spooning the glaze over it (yes, you do it while it’s still hot).
For the icing, mix the powdered sugar and lemon juice together. It should be thick, but not so thick that you can’t drizzle it over the cake.