Oh so moist and Oh so lemony
Lemon pound cake
There are PLENTY of great things about this cake, but one of the best things about it is, it's make with a cake mix! Now I'm not a fan of cake mixes, although I do think that with a certain amount of doctoring, there is a place for them in my kitchen.
One box of Lemon cake mix
1/2 cup sugar
3/4 cup oil
1 cup sour cream
4 eggs, beaten
1 teaspoon almond extract
1 Tablespoon lemon zest (or maybe more if you feel inclined)
Mix all ingredients together and bake in either two loaf pans or a bundt pan. Bake at 325 for an hour, or until done. Remove from pan after about 15 minutes. Don't cut it until it's completely cool. We wouldn't want to release that steam now would we?
This cake stays moist for DAYS and you can really taste the lemon. It's great without the glaze but why would you want to do that? Glaze it.
The glaze is simple. Tart enough to taste the lemon but sweet enough to belong on cake.
Put about 1 cup of powdered sugar in a bowl.
Add the zest of one lemon and maybe even a lime. I've done both and you can't go wrong.
Add the juice of that lemon. More or less to desired consistency.
Splash of vanilla and pinch of salt
Oh yes.
Here's a lovely tip, try it with ANY flavor of cake mix.
Obviously omit the Lemon with others.
For pound cake.
Posted by Cambria
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