Lemon Pound Cake
Lemon Pound Cake Made With Bold Yellow Cake Mix
Servings 8
Ingredients
- 2 ounces 4 tablespoons softened unsalted butter, softened
- 4 ounces half a block softened cream cheese
- 1 package 8.5 oz Neon Yellow Pillsbury Bold Cake Mix**
- 2 tablespoons dry instant lemon pudding mix**
- 2 large eggs room temperature
- Zest of 1 lemon about ½ tablespoon
- 2 ½ tablespoons fresh lemon juice
- 3 tablespoons milk
- ¼ teaspoon Boyjian lemon oil my favorite! or lemon extract
Cream Cheese Icing
- 4 ounces softened cream cheese
- 2 tablespoons unsalted butter softened
- ½ cup powdered sugar – more if you like
- ½ teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Spray an 8 ½ by 4 ½ inch loaf pan with flour-added cooking spray.
- In a mixing bowl, beat the butter and cream cheese until smooth.
- Add cake mix, pudding mix, eggs, lemon zest, lemon juice, milk and lemon oil; beat on low until mixed, then scrape sides of bowl bowl and beat on high until smooth.
- Spread the thick batter as evenly as possible in the pan and bake for 50 to 60 minutes (45 if using a larger loaf pan) or until cake a skewer inserted comes out with moist cake on it rather than batter. Let cool for about 30 minutes in pan, then remove from pan and let cool completely.
- To make the icing, beat all the ingredients together until smooth and spread over the cake.
Notes
I apologize for leaving you with an open box of dry pudding, but I'm sure it will come in handy for a future cake. I keep pudding mix around for various recipes and it stays fresh for a while. Plus it only costs about a dollar. I like the flavor of the pudding mix and the way it softens the cake a bit. I'm not sure what would happen if you left it out and just added more lemon flavoring. There are probably ways around it, but I recommend using the pudding mix before making changes.