A few weeks ago my sweet cousin Lindsey asked for a lemon recipe and who am I to deny such a delicious request? Besides, lemons always get me in the mood for Spring. I am hoping that somehow I can telepathically turn the weather into sunshine and keep it that way for longer than one day. I am convinced now more than ever that Mother Nature is bipolar with a sick sense of humor because stringing me along with a beautiful day in the 50’s, followed by what looks to be snow for the rest of the week…just isn’t cool!!
This recipe is inspired by a Sour Cream Pound Cake that my mama made for my birthday. She served it with Cream Cheese Whipped Cream and strawberries…it was divine. I was excited to make a lemon version but I wanted to use a cake mix for my base ingredient {I am all about taking help when you can}. Lemon desserts can be tricky. I find that it is hard to get just the right lemon flavor. You don’t want it to be to be too tart but you also want to know that you are eating lemon. My mission was to find something that fell in the “just right” zone. I think I have accomplished that with this citrus beauty.
To get the perfect lemon flavor I was looking for I used a white cake mix and a box of instant lemon pudding mix. I was sure to both spray and flour my bundt pan but I have to admit…I don’t love the flour residue look on the outside of the finished cake! I also don’t want it to stick to the pan…if any of you have a fabulous idea for how to fix that problem then I am all ears. Adding zest to the cake batter, along with lemon juice gives it the fresh taste and feel that I want with a lemon dish. When making the glaze the amount of juice needed really depends on your lemon. I start with the juice of 1/2 a lemon and then add more as needed to get the “glaze” consistency. Let’s hope Spring is around the corner!
Lemon Pound Cake w/Lemon Glaze
Perfectly sweet Lemon Pound Cake, drizzled with a tart lemon glaze.
Ingredients
- 1 box white cake mix
- 1 box lemon pudding mix {instant}
- 1 cup milk
- 4 eggs
- 1/3 cup sour cream
- juice of one lemon
- zest of one lemon
Glaze
- 1 cup powdered sugar
- Fresh Lemon juice
Instructions
Preheat oven to 350 degrees. Mix all of the cake ingredients with an electric mixer until well blended. Pour mixture into a greased and floured bundt pan.
Bake for 40-45 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes and then remove from pan and cool completely.
Mix the glaze ingredients together with a whisk. Start with the juice of half of a lemon and add more juice as needed to get glaze consistency. Pour glaze over cooled cake and serve. Store leftovers covered, at room temperature.
Recipe Notes
- You can substitute the milk for water.
