Zesty Lemon Pound Cake

Ingredients:

• 1 box of yellow cake mix
• 1 package (3.4 ounces) instant lemon pudding mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons lemon juice
• Zest of 1 lemon

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons lemon juice
• Zest of 1 lemon for garnish

Directions:

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake doesn’t stick.
2. Mixing the Batter: In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. This combination adds both the classic flavor and the moist texture typical of pound cakes. To this dry mix, add the vegetable oil, eggs, milk, sour cream, lemon juice, and zest of one lemon. These ingredients come together to create a rich, tangy batter with a burst of citrus flavor in every bite.
3. Pouring the Batter: Once all the ingredients are combined, pour the batter into the prepared bundt pan. The bundt pan’s unique shape allows for even baking and an elegant presentation once the cake is finished.
4. Baking: Place the pan in the preheated oven and bake for 45-50 minutes. Keep an eye on the cake towards the end of the baking time, as oven temperatures can vary. The cake is ready when a toothpick inserted into the center comes out clean, indicating that it’s fully baked and moist.
5. Cooling: After baking, allow the cake to cool in the pan for about 15 minutes. This helps the cake to set and makes it easier to remove from the pan without breaking. Once cooled slightly, invert the pan onto a wire rack to allow the cake to cool completely. This step is crucial for ensuring the cake’s texture is just right.
6. Preparing the Glaze: While the cake is cooling, prepare the lemon glaze. Whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed. The glaze should be thick but pourable, creating a sweet and tangy coating for the cake.
7. Glazing the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. This adds an extra layer of flavor and sweetness to the cake, as well as a beautiful finishing touch. Garnish with additional lemon zest for a pop of color and an extra burst of citrus aroma.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour
• Calories: 530 kcal
• Servings: 12

Enjoy this delightful Zesty Lemon Pound Cake as a dessert or a sweet treat any time of day!