Lemon Pound Cake (using a cake mix!)
Subscribe & check out my other videos! youtube.com/cookingandcrafting
I have a cookbook (impulse magazine types at the checkout) that has all sorts of desserts you can make using a cake mix. These sorts of things always intrigue me for some reason. Anyway, for some reason this seemed to be a little light to be considered a pound cake but nonetheless was the favorite of both my moms!
I found the recipe already typed on online here:
Cake:
1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
Glaze:
1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor
Baking Instructions
Preheat oven to 350°F. Grease and flour 10-inch tube 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. 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. Drizzle over cake.
Please note I did not make the glaze, since I took this cake away to my aunt's funeral. I did not have the time, unfortunately, to make the glazes for two of the cakes.
Lemon Pudding Bundt Cake
This cake is just divine. It is very light and airy and just sweet enough to become addictive. This is what Joe wanted for his birthday today and it was so easy to do, I had it ready in no time at all.
Review Channel: youtube.com/barepantrytalk
Family Vlog: youtube.com/babsbaretalk
Jada's Music: youtube.com/jadasovintage
Joe's Fix it: youtube.com/sandhillbwai
barepantryshow.com
Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network
Kardea adds instant lemon pudding mix to her lemon pound cake to make it extra moist!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Pudding Pound Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 35 min (includes cooling time)
Active: 25 min
Yield: 8 to 12 servings
Ingredients
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour
One 3.4-ounce package instant lemon pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
Lemon Drizzle:
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it’s too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KardeaBrown#FoodNetwork #LemonPuddingPoundCake #DeliciousMissBrown
Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network
Lemon Pudding Pound Cake Recipes : Delicious Pound Cakes
Subscribe Now:
Watch More:
Lemon pudding pound cake recipes can be expertly put together right in the comfort of your own home. Make lemon pudding pound cake recipes with help from a culinary professional in this free video clip.
Expert: Tudi Wilson
Filmmaker: Ranson Kennedy
Series Description: Sometimes the perfect way to cap off a good meal is with a slice of delicious pound cake. Find out how to bring delicious pound cake into your life with help from a culinary professional in this free video series.