Sunday, March 2, 2008

Lemonade Pound Cake

I don't usually like baking with cake mixes, but I have had this recipe in my files for a while and I'm trying to work through some of them to try them out.


LEMONADE POUND CAKE

1 package plain white cake mix
1 cup sour cream
1 container (6 ounces) frozen lemonade concentrate, thawed
1 package (3 ounces) cream cheese, at room temperature
3 large eggs

GLAZE:

1 cup powdered sugar
3 tablespoons lemon juice
1 teaspoon grated lemon rind

Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon the batter into a bundt pan that has been sprayed with cooking spray, smoothing out the top. Bake at 350 degrees for 40-45 minutes. Remove the pan from the oven and place it on a wire rack to cool. Prepare the glaze by whisking the powdered sugar, lemon juice, and lemon rind in a bowl. Turn the cake out onto a serving plate. Spoon the glaze over the top.

5 comments:

Emiline said...

Would you believe me if I told you that I am eating lemon cake, right now, as I read this? Cause I am!

This looks wonderful!

I have mixed views on cake mixes. I feel like the food world is telling me that I shouldn't like them.

Hope you had a great week.

Bellini Valli said...

Duncan Hines is my hero :D I often use cake mixes because they are absolutely fool proof....and I am a baking fool :D

Deborah said...

I think this sounds delicious - I don't care that it's made from a boxed mix!!

Anj said...

Well, ladies, the cake went over very well. It had a very nice consistency which I was happy about. I think it is a keeper for sure.

Carla said...

Ooo this sounds like a yummy cake. This reminds me of the pink lemonade cupcakes I made during the summer.