Pucker Up Lemon Pound Cake
By
Kimi Gaines
@kimijo
1
Lemons, and more lemons...Tangy frosting and moist cake. General recipe from the Duncan Hines box with a lemon twist.
Ingredients
- 1 box
- duncan hines supreme lemon cake mix
- 4 large
- eggs
- 1 pkg
- instant lemon pudding mix
- 1/3 c
- oil
- 3/4 c
- water
- 1/4 c
- lemon juice
- 1 c
- powdered sugar
- 1 Tbsp
- butter
- 1 Tbsp
- or more of lemon juice
- 1 tsp
- milk
TANGY LEMON GLAZE
How to Make Pucker Up Lemon Pound Cake
- 1Preheat oven to 350F. Mix all cake ingredients in mixing bowl. On low combine and scrape bowl. Mix on medium high for 2 minutes.
- 2In a bundt pan sprayed with Pam, pour all cake mix evenly.
- 3Bake for 45-50 or when tooth pick comes out clean. Cool on rack for 20 minutes.
- 4Glaze: melt butter the combine all ingredients. Drizzle over cake a soon as it comes out of the pan. It will be runny.
- 5When cooled top with whipped cream. Zest a lemon and place on top of cake.
