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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

secret ingredient

secret ingredient

sub in your favourite flavour of melted ice cream for the water called for in the mix! total game changer


Too Much Water

Too Much Water

On the recipe for Lemon Crumb cake, I believe there is a mistake in amount ot water in recipe. I believe that it should be only 1/3. Batter was very thin and I think that is why crumbs sank. Still good, but not the desired crumb cake.





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