Search This Blog

Saturday, October 31, 2009

Lemon Pound Cake

Many of my neighbors make a triple chocolate Bundt cake that is truly divine. It starts with a devil's food cake mix, adds instant pudding, and ends with chocolate chips. I've made this cake before with reasonable success, but I think my neighbors are all better at this particular recipe than I am.

A few weeks ago I ran across this recipe. I'm not a big dessert person, but this is a cake that I actually get cravings for. It follows a pattern similar to the triple chocolate cake, but for some reason I seem to be more successful at creating a wonderful cake using this recipe. The glaze makes this cake. Rumor has it that this cake can be frozen for up to a month. It still emerges looking and tasting great.

Lemon Pound Cake
1 box Betty Crocker or Pillsbury lemon cake mix
1 3-ounce box instant lemon pudding
4 large eggs
1 cup sour cream
Juice of one lemon
Zest of one lemon
½ cup oil

Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. Mix all ingredients and pour into the pan. Bake for 35 to 40 minutes. Let cool ten minutes, then invert the pan to release the cake.

Lemon Glaze
2 cups powdered sugar
¼ cup lemon juice
Mix sugar and lemon juice with electric mixer. Pour over cake while it is still hot so that a lovely lemon crust will form. Hint: I find it much easier to do this if the cake is on a wire rack with foil or wax paper underneath to catch the drippings.


  1. I can't wait to try this, Kathy. Thanks!

  2. I made this last week for a neighbor's birthday and thought it was great. Super easy, moist, and lemony. It also looked beautiful after I put the glaze on it. The only problem was that I gave the cake as a present, so I only got to taste one small piece. I would have liked to try a few pieces over a couple of days to give this cake a more thorough testing. ;-)