CAKE MIX LEMON POUND CAKE RECIPES

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a 10 cup bundt pan.
• In a large bowl, sift together the flour, baking powder and salt. In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
• Mix the sour cream, lemon juice, ginger, lemon zest and vanilla into the butter mixture until smooth. Mix half of the flour mixture into the wet ingredients, followed by all of the buttermilk. Mix in the remaining flour and stir until just combined.
• Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes before turning onto a wire rack to cool completely.
• Meanwhile, make the lemon frosting by beating the cream cheese, butter, lemon juice and zest, vanilla and salt until smooth. Mix in the powdered sugar, one cup at a time, until frosting reaches desired consistency. Spread or pipe frosting over cooled cake.