This recipe is kickin’ it old school. It came out on the package of Duncan Hines cake mix back in the 70’s (according to it was 1978.) I was a mere babe back then and not yet baking, but I have been using a variation of it for years. I usually make a chocolate version (because I am a chocolate freak), but lemon/citrus cakes just scream SPRING and are quickly becoming a favorite as well. But if I’m being honest, have I met a cake I didn’t like? Probably not.
Lemon Supreme Pound Cake
1 box Lemon cake mix
1 package instant lemon pudding mix (4-serving size)
1 cup water
1/2 cup oil
1 cup confectioner’s sugar
1-2 tablespoons lemon juice (can also use milk, cream, half-and-half)
zest of lemon (optional)
- Preheat oven to 350 degrees F. Grease and flour a bundt pan (I used the Baker’s Cooking Spray), set aside.
- Add cake mix and pudding mix to a large mixing bowl. Add water, oil and eggs. Stir until combined.
- Beat on medium speed for 2 minutes.
- Pour cake mix into prepared pan. Tap pan on counter a couple of times to remove any air bubbles.
- Bake for 40-50 minutes; cake is done when lightly browned and center springs back when gently pressed. Cool in pan for 20 minutes.
- While cake is cooling, make glaze (if desired) by combing confectioners sugar with 1 tablespoon lemon juice. Slowly add in additional juice/liquid until desired consistency is reached. Mine ended up a little thinner than I would have liked, and could have been thickened up with more sugar, but I just left it as is. I also added the zest of a lemon to my glaze for extra lemon flavor.
- Invert cake onto plate and drizzle with glaze.
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