If you thought the lemon flavored 7-Up cake looked good but don’t feel like making a cake from scratch, let me introduce you to my great grandmother’s lemon pound cake recipe. This was our Louisiana “Mee-Ma’s” signature cake.
Mee-Ma always made it with Duncan Hines, so I use Duncan Hines as well. Luckily, even though cake mix has been reformulated and the mixes come in smaller boxes rather than 18.25 oz boxes, the recipe still works. Duncan Hines even has it on the side of the box.
The box recipe is similar, but I use my own icing which is just the standard lemon juice and confectioner’s sugar mixture. It’s an icing that sets, so you can cut the cake in pieces, wrap them individually and send them along to wherever. This cake is so versatile and travels so well. No one ever complains that it’s not scratch.
Here are a couple of pictures of the variation. In this version, lemon syrup is poured over the cake while it’s cooling.
- 1 package (16.5 oz) Duncan Hines® Signature Lemon Supreme Cake Mix
- 1 (3.4 oz.) package instant lemon pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup powdered sugar
- Fresh lemon juice
- Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- Mix the cake mix, pudding mix, eggs, water and oil in large bowl and beat for 2 minutes with an electric mixer.
- Pour batter into pan and bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let the cake cool on a wire rack. When completely cool, carefully spoon icing over the top and let it fall down the sides.
- Icing: Put the powdered sugar in a large mixing bowl. Slowly, about a teaspoon at a time, add lemon juice and stir vigorously until the mixture is thick enough to drizzle. Try not to let it get too thin so it will stay opaque when set.
- Spoon over the cake and allow iced cake to sit until icing is firm.
1/3 cup butter (unsalted)
2/3 cup sugar
2 tablespoons water
1/2 teaspoon Boyajian lemon oil
Melt the butter, sugar and water together until mixture begins to boil. Remove from heat and stir in lemon oil.
Using a knife, poke deep cuts into the hot cake. Pour the lemon glaze over the hot cake while it's still in the pan. Let it cool in the pan for about 45 minutes, then invert.