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!
ALMOST-HOMEMADE LEMON POUNDCAKE (10 servings)
1 (16.5 oz) box lemon cake mix
1 (3.4 oz) box lemon instant pudding/pie filling
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: www.livelovelaughnc.blogspot.com