Ingredients for Lemon Supreme Pound Cake
- Lemon Cake Mix
- Instant Lemon Pudding
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- Icing Sugar
- 2-3 tablespoons lemon juice (for glaze)
- Fresh Lemon Rind
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How to Make Lemon Supreme Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, combine: 1 box (15.25 oz) yellow cake mix, 1 package (3.9 oz) instant lemon pudding mix, 4 large eggs, 1 cup water, and 1/2 cup vegetable oil.
- Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed, until the batter is smooth and creamy.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **For the Lemon Glaze (optional):** In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons lemon juice, and a pinch of lemon zest until smooth. Add more lemon juice, 1 teaspoon at a time, to reach desired consistency.
- Once the cakes are completely cool, drizzle the glaze evenly over the tops.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
693g
Fat
62g
Carbs
104g
