Glazed Lemon Supreme Pound Cake

Glazed Lemon Supreme Pound Cake
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    397

Indulge in the ultimate lemon experience with this lusciously moist pound cake. Infused with vibrant citrus notes from cake to glaze, this cake is a symphony of lemon flavor, perfect for satisfying any lemon craving. Its ease of preparation makes it ideal for both novice and experienced bakers.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    55 mg
  • Fiber
    0 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    278 mg
  • Sugar
    31 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan to prevent sticking. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, combine the lemon cake mix and lemon gelatin mix. Add the eggs, apricot nectar, vegetable oil, and lemon extract. Mix on low speed until just combined, then increase the speed to high and beat for 3 minutes until the batter is light and airy. (Prep time: 8 minutes)

Image Step 03
03 Step

Recipe View Pour the batter into the prepared tube pan, spreading evenly. (Prep time: 2 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This should take approximately 60 minutes. (Bake time: 60 minutes)

Image Step 05
05 Step

Recipe View While the cake is baking, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth and glossy. Ensure there are no lumps for a perfect glaze. (Prep time: 5 minutes)

Image Step 06
06 Step

Recipe View Once the cake is removed from the oven, leave it in the pan. Carefully pour the glaze evenly over the hot cake, tilting the pan so the glaze runs down the sides. (Prep time: 3 minutes)

Image Step 07
07 Step

Recipe View Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart while still warm. (Cooling time: 10 minutes in pan, additional cooling time on rack until fully cooled)

Image Step 08
08 Step

Recipe View Serve and enjoy this citrus masterpiece!

For an extra burst of lemon flavor, add the zest of one lemon to the cake batter.
If apricot nectar isn't available, you can substitute it with pineapple juice or even a lemon-flavored yogurt.
Be sure to grease and flour the pan thoroughly to prevent sticking.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Marianna Wunsch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 132 Ratings)
Total Reviews: (4)
  • Minerva Weissnatortiz

    I added a bit more lemon juice to the glaze for an extra zing, and it was perfect!

  • Lucinda Prosaccoberge

    The apricot nectar made the cake so moist. I will definitely be making this again.

  • Ally Will

    My cake stuck to the pan a little, even though I greased and floured it. Next time, I'll try using baking spray with flour.

  • Marlee Reichert

    This cake was so easy to make, and it tasted amazing! Everyone loved it!

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