Thursday, February 27, 2014

Almost-Homemade Lemon Poundcake

If you're looking for a really easy poundcake to make, here's what you need.   The top photo is still in the pan, the bottom photo is the cake turned out.  Again, I didn't add the glaze since the cake was traveling, I put the glaze on the side for those who wanted some extra sweetness.

Generally, I would add some poppy seeds to this, but since it was going to the office (and some companies do random drug tests), I didn't add them.  But if you're a lemon-poppyseed fan, by all means add them to your heart's delight!


1 (16.5 oz) box lemon cake mix
1 (3.4 oz) box lemon instant pudding/pie filling
4 eggs
1/3 cup oil
1 cup water

1 cup powdered sugar
2 Tbsp fresh lemon juice
milk if necessary to thin

Add all ingredients in a large mixing bowl.  Mix for two minutes at medium speed.

Pour into a Bundt pan coated with cooking spray.

Cook at 350F for 45 minutes or until toothpick comes out clean.  Let cool for 20 minutes and invert onto a wire rack.

If adding glaze, poke holes in the top of cake with a toothpick.  Pour glaze over cooled cake.

Recipe Source:

No comments:

Post a Comment