Glazed Lemon Supreme Pound Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I have not tried this recipe. I got it from Copy Kat Chat. Pam Chamberlin submitted this recipe. The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy. This was made for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powdered sugar. Ingredients:
18 ounces lemon cake mix |
3 ounces lemon gelatin |
1 teaspoon lemon extract |
3/4 cup apricot nectar |
4 eggs |
1/2 cup vegetable oil |
1/4 cup lemon juice |
1 1/2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 10 inch tube pan.
3. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
4. Pour batter into a 10 inch tube pan.
5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
6. While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
7. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
8. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
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