- Makes one loaf
Nutritional Info for Lemon Pound Cake Mix
Granulated Sugar, All-Purpose Flour (bleached [or unbleached] wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Powdered Sugar (sugar, cornstarch), Natural Lemon Flavor, Natural Vanilla Flavor, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Salt
Lemon Pound Cake MixFor the cake:
- 8 Tbsp. unsalted butter, melted
- 3 large eggs, room temperature
- 3 Tbsp. fresh lemon zest
- ½ cup milk
- 1-2 Tbsp. fresh lemon juice
Directions for cake: Preheat oven to 350℉. Grease an 8 x 4-inch loaf pan and line with parchment paper, set aside. Pour ½ cup of the cake mix into the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used). Add the butter and mix on medium-low several minutes until light and fluffy. Add eggs, one at a time and mix until incorporated, scraping the sides of the bowl if necessary. Add the lemon zest and mix 30 seconds. Add the remaining cake mix alternately with milk, starting and ending with the dry mix. Pour batter into prepared pan. Bake in the center of the oven for 45-55 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes on a rack. Remove from pan and cool completely.
Directions for glaze: Empty glaze mix into a medium-sized bowl. Add 1 Tbsp. of lemon juice and stir. Add additional lemon juice 1 tsp. at a time until the glaze is thin enough to pour easily, but not too thin that it will run off the pound cake. Pour glaze over the pound cake and allow to dry. Cut into 12 slices and serve.