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So moist. So delicious. And so much more.™

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Lemonade Pound Cake

Nicholas Jones Recipe shared by:
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This recipe has been around for years, and judging from its popularity, it will be around for many years to come.

  • Hands-On Time: 10 Minutes
  • Total Time: 53 Minutes
  • Servings: Serves 16
  • Rating:

Ingredients

  • Vegetable oil for misting the pan
  • Flour for dusting the pan
  • 1 package Duncan Hines Plain White Cake mix
  • 1 cup sour cream
  • 1 container (6 oz.) frozen lemonade concentrate, thawed
  • 1 package (3 oz.) cream cheese, at room temperature
  • 3 eggs
  • Glaze: confectioners sugar, lemon juice, lemon rind

Baking Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake excess flour off pan. Set aside.
  2. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
  3. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl.
  4. Increase the mixer speed to medium and beat 2 minutes more, scraping sides as needed. The batter will be well-blended.
  5. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
  6. Bake the cake until it springs back when lightly pressed, 40-45 min.
  7. Remove the pan from the oven and place it on a wire rack to cool for 20 min.
  8. Meanwhile, prepare the glaze. Whisk together the confectioners sugar, lemon juice, and lemon rind in a small mixing bowl.
  9. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
  10. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.

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Tips

No Oven, no problem

No Oven, no problem

A handy way to bake with out a traditional oven is to use a waffle iron or a sandwich oven (the kind with little triangle indentions.) It's also a handy way to make an individual cake or two without using all your batter. Batter will stay in the refrigerator for another day, no problem.


Level rising cake

Level rising cake

Cut a circle of wax paper for INSIDE bottom of your cakepan. Wrap the OUTSIDE of your pan with a strip of towelling that has been made wet and squeezed out. Secure with metal paper clips, holding towelling together like a sandwich. DO NOT GREASE PAN. Pour cake mix into pan on top of wax paper circle. Bake as directed on box. Cake will come away from pan when finished baking. Do not have light on in oven when baking. It adds more heat on the side of the light. Old wedding cake baker.





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